Chocolate and Coffee Pots de Creme

1. 1

   Bring the cream and sugar to a boil with the vanilla bean in a saucepan.

2. 2

   Whisk yolks in a bowl.

3. 3

   Whisk about a third of the boiling cream into the yolks.

4. 4

   Return remaining cream to a boil and whisk in yolk mixture.

5. 5

   Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.

6. 6

   Strain cream into a bowl and add chocolate.

7. 7

   Whisk smooth, whisk in coffee, and pour into molds.

8. 8

   Refrigerate until cooled.

9. 9

   Serve the pots de creme alone, or with a crisp cookie.

10. 10

    Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate.

11. 11

    Uncover and leave at room temperature for an hour before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.