Stove-Top Chocolate Espresso Pots De Creme

1. 1

   Place the chocolate in a blender and set a fine-mesh sieve over the top of the blender jar. Set aside.

2. 2

   Place the egg yolks, sugar, salt, espresso powder, cream and milk in a saucepan. Whisk well. Cook the mixture over medium-low heat. Stir and scrape the sides of the pan for 10-15 minutes, until it thickens. To test the consistency, dip a spoon into the mixture and drag your finger through it. If the line remains firm, it's ready. Do not let the custard simmer.

3. 3

   Pour the custard through the sieve into the blender jar. Allow the mixture to sit and melt the chocolate for 5 minutes. Place the lid on the blender, leaving it slightly jarred to vent. Puree until smooth, then add the vanilla and puree again.

4. 4

   Divide the mixture between 8 two-ounce espresso cups. Place a dishtowel on the counter and tap each espresso cup gently on the dishtowel to work the bubbles out of the custard.

5. 5

   Cool to room temperature. Then cover each espresso cup with plastic wrap and refrigerate for at least 3 hours, but up to 1 week.

6. 6

   Before serving, let the pots de creme stand at room temperature for 20 minutes.

* Per serving · 4 servings · Values may vary.

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