Mocha Pot De Crème

Recipe courtesy Tyler Florence and JoAnn Cianciulli
Recipe Summary

Prep Time: 25 minutes
Cook Time: 40 minutes
Inactive Prep Time: 2 hours 10 minutes
Yield: 6 servings
3 cups heavy cream
1/2 teaspoon pure vanilla extract
1/4 cup whole black coffee beans
6 large egg yolks
1/2 cup sugar
3 tablespoons brewed espresso coffee, cold
2 ounces semisweet chocolate, melted and cooled

Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate.
Preheat the oven to 325 degrees F.
Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.

Marilyn

Preheat oven to 325°. Heat the cream in a double boiler over boiling water. Add the chocolate & stir until the mixture is blended.
Beat the yolks & pour the hot cream over them, a little at a time, stirring vigorously. Pour the mixture into creme pots or individual heatproof dishes. Place the pots in a pan of hot water about 1" deep. Bake until a knife inserted in teh center comes out clean, or about 15 minutes. Chill~~ Craig Claiborne

(I wonder what happened to my little pots de creme cups?)