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Chocolate espresso pot de creme

Ingredients: 6 Ounce(s) bittersweet chocolate; finely chopped 1 1/3 Cup(s) heavy cream 417/10000 Gallon(s) whole milk 1 1/2 Teaspoon(s) instant espresso powder 6 egg yolks 1 27/625 Ounce(s) sugar Directions: Special equipment: 8 (4- to 5-oz) ramekins or pot de crme cups Garnish: bittersweet chocolate curls (see cooks' note, below) Put oven rack in middle position and preheat oven to 300F. Put chocolate in a heatproof bowl. 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. Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes. Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. 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. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours. Cooks' notes: Pots de crme can chill up to 2 days. To make chocolate curls, shave off curls from a piece of chocolate at room temperature using a vegetable peeler. *Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836). Contributor: Gourmet February 2004 p 102
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