Chocolate Espresso Pots de Creme

(Listed in the table of contents as "Chocolate Express Pots De Crème".)

We've given a range on the amount of instant-espresso powder in this recipe: If you like a pronounced coffee flavor, use 2 teaspoons espresso powder; for a taste that's more subtle, go with 1 1/2 teaspoons.

Instructions

Put oven rack in middle position and preheat oven to 300°F.

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.

Active time: 30 min Start to finish: 5 1/2 hr (includes chilling)
Servings: Makes 8 servings