We’ve given a range on the amount of instant-espresso powder in this recipe: If you like a pronounced coffee flavor, use 2 teaspoons espresso powder; for a taste that’s more subtle, go with 1 1/2 teaspoons.
For more information about melting chocolate, see Meltdown.
Makes 8 servings.
INGREDIENTS
- 6oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1 1/3cups heavy cream
- 2/3cup whole milk
- 1 1/2to 2 teaspoons instant-espresso powder*6large egg yolks
- 2tablespoons sugarspecial equipment:8 (4- to 5-oz) ramekins or pot de crème cups
-
garnish:bittersweet chocolate curls (see cooks’ note, below)
DIRECTIONS Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
Cooks’ notes:
• Pots de crème can chill up to 2 days.
• To make chocolate curls, shave off curls from a piece of chocolate at room temperature using a vegetable peeler.
*Available at some supermarkets, specialty foods shops, and The Baker’s Catalogue (800-827-6836).
