I think I'm on a chocolate kick. It's all I seem to crave these days. Chocolate topped with chocolate and a sauce of chocolate. Maybe you can throw some whipped cream in there. But it would be even better if it was chocolate whipped cream. Okay, so that's probably taking it too far, even for me, but it's worth thinking about. Especially when you have something this luscious to top it with.
Mocha Pots de Crème
From The Ghirardelli Chocolate Cookbook
2 cups heavy cream
1 cup granulated sugar
2 teaspoons pure vanilla extract or 1 vanilla bean, split
6 large egg yolks
6 ounces 100% Cacao Unsweetened Chocolate baking bar, broken or chopped into 1-inch pieces
½ cup very strong brewed espresso coffee
Bring the cream, sugar, and vanilla to a boil in a saucepan.
Whisk the yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return the remaining cream to a boil and whisk in the yolk mixture. Continue to cook, whisking constantly, for another 15 to 20 seconds, until slightly thickened. Strain the cream into a bowl and add the chocolate. Whisk until smooth. Whisk in the coffee. Pour into four 5-ounce to 6-ounce pot de crème cups or ramekins. Refrigerate until cooled.
Makes 6 servings
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