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1
Preheat the oven to 300 degrees F.
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2
Put the chocolate in large bowl and set aside.
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3
Bring the cream and milk, just to a boil, in a large saucepan over medium-low heat.
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4
Pour the mixture over the chocolate and cover with plastic wrap.
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5
Let sit for 10 minutes.
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6
Meanwhile, whisk the espresso powder or extract, the egg yolks and sugar in a medium bowl until well combined.
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7
Remove the plastic wrap, and stir the chocolate and milk mixture with a spatula until well combined.
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8
The mixture should not be grainy.
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9
Whisk the egg mixture slowly into the chocolate until incorporated.
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10
Arrange 12 ramekins in a large, deep baking dish filled halfway with water.
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11
Pour the chocolate mixture evenly into the ramekins.
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12
Put the baking dish in the oven and bake for 30 minutes.
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13
Remove from the oven, carefully take the ramekins from the water bath and let cool.
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14
Put a teaspoon of creme fraiche on each portion and serve immediately.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
