About this recipe:These pots de creme are an elegant, easy to make dessert. Perfect for a dinner party, as you can make it ahead of time, and it's also very affordable. If you don't use cooking chocolate, use the darkest chocolate you can find, at least 70% cacao.
In a saucepan over medium high heat, bring the cream and sugar to the boil. Whisk the egg yolks in a bowl. In a thin, steady stream, start pouring the hot cream into the beaten yolks, whilst whisking vigourously. After whisking in about half of the cream, return remaining cream to the boil. In the same way, whisk in the cream-yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
Pass the cream through a fine sieve into a bowl. Add chocolate. Whisk until the mixture is smooth and the chocolate is melted, then whisk in coffee. Pour evenly into six 150ml ramekins, pots or dessert glasses. Refrigerate until cool.