Mocha Pots de Creme
6 oz. bitter sweet chocolate
1 Tbsp. instant coffee granules
3 cups half and half
5 egg yolks
1/2 cup sugar
3 Tbsp. whipped cream, for garnish
In a double boiler over medium heat, melt chocolate. Add the coffee and stir until dissolved.
In another saucepan over medium heat, heat the half and half just to boil. Set aside.
Place the egg yolks and sugar in a medium non reactive bowl. Place the bowl over barely simmering water. Whisk egg mixture until the sugar is dissolved, or until mixture is lukewarm.
Whisk the chocolate mixture into the egg mixture until blended. Add 1/2 cup of heated half and half, whisking. Pour the egg and chocolate mixture into the remaining half and half in the saucepan. Cook over medium heat until the mixture thickens or coats the back of a spoon. Pour into coffee or custard cups. Chill for at least 4 hours.
Serve topped with whipped cream.