Ingredients

• 10 ounces bittersweet chocolate (60%), chopped fine
• 5 large egg yolks
• 5 T. sugar
• 1/4 t. salt
• 1-1/2 c. heavy cream
• 3/4 c. half-and-half

• 1 T. vanilla extract
• 1/2 t. instant espresso mixed with 1 T. water
• Whipped Cream:
• 1/2 c. cold heavy cream
• 2 t. sugar
• 1/2 t. vanilla extract

Directions

1. Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl.
2. Whisk yolk, sugar, and salt in another medium bowl until combined; whisk in heavy cream and half-and-half.
3. Transfer mixture to saucepan and cook over medium-low, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky, 180 degrees on instant-read thermometer, 12 min. Do not let custard overcook or simmer.
4. Immediately pour custard through strainer over chocolate and let stand to melt, 5 min.
5. Whisk gently until smooth, then add vanilla and espresso.
6. Divide mixture among ramekins.
7. Gently tap ramekins against counter to remove air bubbles.
8. Cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours or up to 72 hours.
9. Before serving, let pots de crème stand at room temperature 20-30 min.
10. Dollop each with 2 T. whipped cream and garnish with cocoa or chocolate shavings, if using.