Chocolate Pots de Creme with White Chocolate Whipped Cream

1. 1

   Position rack in center of oven and preheat to 325F.

2. 2

   Arrange six 3/4-cup custard cups or souffle dishes in roasting pan.

3. 3

   Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan.

4. 4

   Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth.

5. 5

   Whisk egg yolks and sugar in large bowl to blend.

6. 6

   Gradually whisk in hot cream mixture.

7. 7

   Divide custard equally among cups.

8. 8

   Pour enough hot water into pan to come halfway up sides of cups.

9. 9

   Bake custards until just set around edges but still soft in center, about 25 minutes.

10. 10

    Remove cups from water.

11. 11

    Refrigerate uncovered until cold, at least 2 hours.

12. 12

    (Can be made 1 day ahead.

13. 13

    Cover and keep refrigerated.)

14. 14

    Spoon White Chocolate Whipped Cream atop custards and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.