Ingredients
2 cups heavy whipping cream
1 cup sugar
2 teaspoons vanilla extract or 1 vanilla bean, split
6 egg yolks
1 1/2 (6 ounces) 100 percent cocoa unsweetened baking bar
1/2 cup very strong prepared espresso coffee
Six 5- to 6-ounce pot de creme cups or ramekins
Whipped cream and raspberry preserve, optional garnish
Directions
Bring the cream and sugar to a boil with the vanilla in a saucepan. Whisk yolks in a bowl. Whisk about 1/3 of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened. Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cold. Decorate with garnish of whipped cream and raspberry preserve, if desired.
Makes 6 servings.