Chocolate Espresso Pot de Crème 7 Steps
Preheat the oven to 300°F and set the oven rack on the middle level.
In a medium pot, combine the whipping cream with the whole milk and bring just to a boil. Remove from the heat and add in the chopped semi-sweet chocolate. Whisk together until all of the chocolate has dissolved, add in the espresso.
In a large mixing bowl whisk the 4 large egg yolks with the sugar, until light and creamy. Then starting at first with a few tablespoons at a time and whisking continuously, combine the hot chocolate mixture with the egg and sugar mixture.
Once all of the chocolate mixture has been incorporated, strain the entire mixture through a fine mesh strainer.
Divide the custard base into 4 ounce ramekins or cups and set in a roasting pan. Poke holes with a fork into an appropriate sized piece of aluminum foil, then loosely wrap the foil around all of the ramekins. Fill the roasting pan with boiling water halfway up the ramekins and very carefully place into the preheated oven. Bake for 40-50 minutes until the outer edges have set but the centre is still jiggly.
Remove from the oven and remove from the roasting pan onto a rack to cool down completely before chilling in the fridge for a minimum of 2 hours and up to 12.
To prepare the whipped cream topping, in a large mixing bowl, combine the whipping cream with icing sugar and vanilla extract. Using an electric hand mixer or whisk, whisk until soft peaks are formed. To serve, top each pot de crème with a heaping spoonful of the whipped cream and additional grated chocolate.