6 egg yolks
6 TB sugar
1/8 tsp salt
1/2 tsp espresso powder
1 3/4 c whipping cream
1 c half-and-half
1/2 vanilla bean
12 oz bittersweet chocolate, chopped
1/2 c Whipped Cream
1 tsp sugar
1 oz chocolate shards
chocolate covered espresso beans
Whisk egg yolks, combine with sugar, espresso and salt in a medium saucepan. Whisk in cream and half-and-half to combine. Scrape the vanilla bean half, adding the seeds and pod to the mixture.
Cook the mixture over low heat, whisking frequently until it begins to thicken and reaches at least 160 to 175 degrees. Do NOT allow the mixture to simmer or it may curdle.
Place the chocolate into a 4-cup glass measuring cup. Strain the egg and cream mixture into the measuring cup. Cover with plastic and rest for 5 to 10 minutes.
Whisk the mixture until combined and pour into 8 to 12 ramekins or espresso cups. Tap the pots de creme cups gently on the counter to release any air bubbles. Place cups on a baking sheet or tray and cover with plastic wrap. Refrigerate for three to four hours or overnight until firm.
Top with whipped cream, chocolate shards and chocolate covered espresso beans, if desired.
Serves 8 to 12.