Chocolate Espresso Pots de Creme

• 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 1 1/3 cups heavy cream
• 2/3 cup whole milk
• 1 1/2 to 2 teaspoons instant-espresso powder*
• 6 large egg yolks
• 2 tablespoons sugar
• Special equipment: 8 (4- to 5-oz) ramekins or pot de creme cups
• Garnish: bittersweet chocolate curls (see cooks' note, below)

1. Put oven rack in middle position and preheat oven to 300F.
2. Put chocolate in a heatproof bowl.
3. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
4. Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly.
5. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
6. Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel.
7. Poke several holes in a large sheet of foil with a skewer.
8. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
9. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
10. (Custards will set as they cool.)
11. Chill, covered, until cold, at least 3 hours.
12. *Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).

bittersweet chocolate, heavy cream, milk, espresso, egg yolks, sugar, ramekins, bittersweet chocolate curls

Taken from www.epicurious.com/recipes/food/views/chocolate-espresso-pots-de-creme-109140 (may not work)