Chocolate and Coffee Pots de Creme

• 2 cups heavy whipping cream
• 1/3 cup sugar
• 6 egg yolks
• 1 vanilla bean, split
• 12 ounces bittersweet chocolate, cut into 1/4-inch pieces
• 1/2 cup very strong, prepared, espresso coffee
• 8 pot de creme cups (4 to 5 ounces each)

1. Bring the cream and sugar to a boil with the vanilla bean in a saucepan.
2. Whisk yolks in a bowl.
3. Whisk about a third of the boiling cream into the yolks.
4. Return remaining cream to a boil and whisk in yolk mixture.
5. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
6. Strain cream into a bowl and add chocolate.
7. Whisk smooth, whisk in coffee, and pour into molds.
8. Refrigerate until cooled.
9. Serve the pots de creme alone, or with a crisp cookie.
10. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate.
11. Uncover and leave at room temperature for an hour before serving

heavy whipping cream, sugar, egg yolks, vanilla bean, bittersweet chocolate, very, creme

Taken from www.foodnetwork.com/recipes/chocolate-and-coffee-pots-de-creme-recipe.html (may not work)