Mocha Pots De Creme
I found this recipe in Florence's book, Real Kitchen, however, the recipe in the book doesn't call for chocolate and is titled "Espresso Pots De Creme." The photo that accompanied the recipe does not resemble mine in color and I think that the chocolate was left out on accident. While these are great, I would definitely include the chocolate!
1 1/2 c (355 ml) heavy cream
1/4 tsp vanilla
1/8 c whole black coffee beans
3 egg yolks
1/4 c (50 g) sugar
1 1/2 Tbls brewed espresso coffee, cold
1 oz (28 g) semisweet chocolate, melted and cooled
Preheat the oven to 325F (160C).
Bring the heavy cream, vanilla and coffee beans to a brief simmer in a small saucepan. Be careful not to boil or it will overflow. Remove from heat and strain to remove the beans.
Meanwhile, whisk together the egg yolks and the sugar in a medium-sized bowl until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture. Go slowly, and don't stop whisking or the mixture may curdle! Stir in the brewed coffee and melted chocolate.
Pour the egg-cream mixture into 3 (8-ounce) ramekins and place them in a large, shallow baking pan with 1/2-inch of warm water. Bake the ramekins in the water bath for about 35 minutes. The center will still jiggle slightly when they're done. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes, then pop them in the refrigerator to chill for at least 2 hours.