Mocha Pot De Creme

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 cups heavy cream
• 1/2 teaspoon pure vanilla extract
• 1/4 cup whole black coffee beans
• 6 large egg yolks
• 1/2 cup sugar
• 3 tablespoons brewed espresso coffee, cold
• 2 ounces semisweet chocolate, melted and cooled
• whipped cream (to garnish)
• biscotti (to garnish)

Recipe

• 1 pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. bring the cream to a brief simmer; do not boil or it will overflow within seconds. remove from heat and strain to remove the beans.
• 2 in a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes.
• 3 temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.)
• 4 stir in the brewed coffee and melted chocolate.
• 5 preheat the oven to 325 degrees f.
• 6 pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture.
• 7 fill a large, shallow baking pan with 1/2-inch of warm water.
• 8 carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly.
• 9 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.
• 10 garnish with whipped cream and biscotti cookie.