Mocha Pots de Crème

1          cup heavy cream

1          cup whole milk

4         
ounces bittersweet chocolate, roughly chopped

1          tablespoon instant espresso

4          large egg yolks

1⁄3         cup sugar

1          tablespoon vanilla extract

Nutritional information per serving:
Calories 338 (67% from fat) • carb. 35g • pro. 7g
chol. 273mg • fat 26g • sat. fat 23g • sod. 40mg
calc. 97mg • fiber 2g

1.
Put the cream and milk in a small saucepan set over medium heat until hot and bubbly around the edges.

2.
Put the chopped chocolate and espresso into a medium stainless steel bowl. Pour the hot cream mixture over the chocolate and let sit for 1 to 2 minutes. Stir together until chocolate is completely melted. Set aside.

3.
Put the yolks, sugar and vanilla extract into a bowl and whisk together until yolks are pale yellow and thick.

4.
While whisking the egg mixture continuously, slowly pour in the chocolate mixture until fully incorporated.

5.
Strain the custard base through a fine mesh strainer. Scoop off any foam and discard. Divide           evenly among four, 5-ounce ramekins. Cover each one with foil and arrange the     ramekins on the steaming tray in the steamer and replace the lid. Select Manual, set timer for 25 minutes and press Start.

6.
Once timer expires, allow the custards to remain in the steamer for 1 additional minute.       Transfer the custards to a tray—they will be jiggly in the center.  Allow to cool to room          temperature. Refrigerate for at least 3 hours to chill, or up to 2 days.