Pots au Chocolat

Almost a chocolate and coffee custard, with lots of cream and eggs. A dessert indulgence that you might want to save for a special occasion. Or whenever you want to treat yourself.

Ingredients:

• 50 g dark chocolate
• 75 ml double cream
• 100 ml milk
• 2 tbs milk
• 4 tbs sugar
• 1 tsp instant coffee
• 2 egg yolks
• 1 whole egg

Preparation:

In a double boiler, melt the chocolate. In another saucepan, heat the cream, 100ml of milk, and half the sugar until just boiling. In a little bowl, dissolve the coffee crystals in the 2 tbs of milk. Mix the coffee and chocolate into the milk mixture.
Beat the egg yolks with the whole egg and the last 2 tbs of sugar. Add the chocolate mixture and whisk thoroughly. Pour into ramekin dishes (3) and set in a pan of water. Cover with foil and bake for 20-25 minutes at 325F. Remove, uncover and let cool. Chill overnight and then serve with whipped cream.