1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces good quality 60-70 % chocolate,finely chopped
6 ounces good quality 80% chocolate 80%,finely chopped, plus shavings for garnish
2 tablespoons sugar
1- 4 inch cinnamon stick
1 teaspoon good quality vanilla extract
1 teaspoon good quality instant espresso powder
Unsweetened whipped cream,for serving
In a medium saucepan, combine the whole milk with the heavy cream, cinnamon stick and sugar. Bring to a simmer over moderately high heat. Reduce heat add the vanilla, espresso and salt. Stir to combine. Set aside.
In a small bowl, beat the egg yolks until creamy, about 1 minute. Slowly whisk in 1/2 – 1 cup of the hot milk, into egg yolks while whisking vigorously; do-not to curdle the eggs. Bring the egg yolks close to the same temperature as the milk. This stage is called: Tempering. Once the cream is tempered into the egg yolks, transfer the tepid egg mixture to the saucepan with the remaining flavored cream. Begin cooking to form a custard.
Over moderate heat, whisk constantly, until it is slightly thickened, about 5-6 minutes. Immediately add the finely chopped chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl to help you poor into smaller serving vessels.
Pour the chocolate mixture into desired serving vessels and refrigerate until the pots de crème are chilled, at least 6 hours or overnight.
Serve the pots de crème with unsweetened whipped cream and chocolate shavings and an optional dusting of cocoa. Or simply… a candied coffee bean.
Makes approximately 8-10 servings depending on the size of your serving vessel.
Note: If eggs begin to curdle in tempering stage, cool cream before any further additions and immediately run the mixture through a sieve before proceeding to the next step.