Pots De Creme

• 1 cup Dark Chocolate Chips (I Used Trader Joe's Dark Chocolate Pounder Bar)
• 1/8 teaspoons Salt
• 2 Tablespoons Sugar
• 1/2 teaspoons Espresso Powder
• 1 whole Large Egg, At Room Temperature (I Used Davidsons Safe Eggs Pasteurized)
• 1 cup Heavy Cream
• 1 teaspoon Orange Extract
• Dried Oranges (optional)
• Whipped Cream (optional For Topping)

1. In a blender or food processor, add chocolate chips, salt, sugar and espresso powder; blend until broken up. Crack in the egg and blend until combined.
2. Put the cream into a microwave safe bowl. Heat cream in the microwave until bubbles form (about 60 seconds) on the side, but do not boil. With the blender or food processor on, carefully add the cream and orange extract and blend to combine. You may have to scrape the sides of the bowl down.
3. Pour pudding into six 4 ounce dishes and cover with plastic wrap. Refrigerate for 2 hours or until firm.
4. Garnish with dried oranges and whipped cream (optional).
5. Slightly adapted from King Arthur Flour.

chocolate chips, salt, sugar, espresso powder, egg, heavy cream, orange extract, oranges, cream

Taken from tastykitchen.com/recipes/desserts/pots-de-creme/ (may not work)