Slow-Cooker Chocolate Pots De Creme

• 2 cups heavy whipping cream
• 8 ounces bittersweet chocolate, finely chopped
• 1 tablespoon instant espresso powder
• 4 large egg yolks, room temperature
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 3 cups hot water
• Whipped cream, grated chocolate and fresh raspberries, optional

1. Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, 4 minutes. Whisk to combine.
2. In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract.
3. Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low until set, 4 hours. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, 2 hours.
4. If desired, top with whipped cream, grated chocolate and raspberries.

heavy whipping cream, bittersweet chocolate, espresso powder, egg yolks, sugar, salt, vanilla, water, cream

Taken from www.tasteofhome.com/recipes/slow-cooker-chocolate-pots-de-creme/ (may not work)