Chocolate Espresso Pots de Crème

• 4 ounces bittersweet chocolate
• 1 cup heavy cream
• 3 ½ tablespoons sugar
• Dash of salt
• 1 ounce brewed espresso
• 1 ½ teaspoons vanilla
• 6 egg yolks

Break chocolate into small pieces. In a medium saucepan over medium heat, bring cream to a simmer, remove it from the heat, and stir in espresso. Add chocolate, sugar, and salt, stirring until the chocolate melts and the mixture is smooth. Stir in vanilla.

In a medium heatproof bowl, whip egg yolks at high speed until they are thick and pale in color. Pour in a small amount of the chocolate mixture to temper the eggs and stir until thoroughly blended. Whisk in the remaining chocolate mixture.

Set the bowl over a saucepan of simmering water, taking care the bowl does not come in direct contact with the water. Cook the custard until it has thickened to the consistency of heavy cream, whisking constantly, about 8 to 10 minutes. The chocolate will darken in color as it thickens.

Ladle the custard into pots de crème cups, demitasse cups, or teacups. Cover with plastic wrap and chill several hours or overnight. To serve, top with a swirl of whipped Chantilly cream and a dusting of cocoa or shaved chocolate, if desired.

Yield: 6 servings