Mocha Pots de Creme

Yield: 6 servings


6 ounces Ghirardelli 100% Cacao Unsweetened Chocolate Baking Bar
2 cups heavy cream
1 cup granulated white sugar
2 teaspoons pure vanilla extract or 1 vanilla bean, split
6 large egg yolks
1/2 cup very strong brewed espresso coffee


Break or chop chocolate baking bar into 1" pieces. Bring the cream, sugar, and vanilla to a boil in a saucepan. Whisk the yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return the remaining cream to a boil and whisk in the yolk mixture. Continue to cook, whisking constantly, for another 15 to 20 seconds, until slightly thickened. Strain the cream into a bowl and add the chocolate. Whisk until smooth. Whisk in the coffee. Pour into four 5-ounce to 6-ounce pot de creme cups or ramekins. Refrigerate until cooled.