Slow-Cooker Chocolate Pots De Creme

1. 1

   Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, 4 minutes. Whisk to combine.

2. 2

   In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract.

3. 3

   Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low until set, 4 hours. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, 2 hours.

4. 4

   If desired, top with whipped cream, grated chocolate and raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.