Pots De Crème Au Café Chocolat

A delicious and elegant dessert. Serves 4.


2 oz bittersweet chocolate
1/2 c double cream
6 tbsp milk
2 tbs milk
5 tbs sugar
1 1/4 tsp instant coffee
3 egg yolks
1 whole egg


Melt the chocolate in the microwave. In a saucepan, heat the cream, 1/2 cup of milk, and 3 tablespoons of sugar until just boiling. In a little bowl, dissolve the coffee crystals in the 2 tablespoons of milk. Mix the coffee and chocolate into the milk mixture.

Beat the egg yolks with the whole egg and the last 2 tablespoons of sugar. Add the chocolate mixture and whisk thoroughly. Pour into small ramekins and set in a pan of water. Cover with foil and bake for 20-25 minutes at 325F. Remove, uncover and let cool. Chill overnight and then serve with whipped cream and meringues.

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