| 10 oz. bittersweet chocolate (preferably 60% cocoa), chopped fine |
| 5 large egg yolks |
| 5 T sugar |
| 1/4 t. table salt |
| 1 1/2 c. heavy cream |
| 3/4 c. half-and-half |
| 1 T. vanilla extract |
| 1/2 t. instant coffee, mixed with 1 T. water |
Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.
Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175° to 180° on instant-read thermometer (8-12 minutes). Do not let custard overcook or simmer.
Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and coffee. Divide mixture evenly among eight 5-oz. ramekins. Gently tap ramekins against counter to remove air bubbles.
Cool pots de cr\`eme to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 72 hours. Before serving, let pots de cr\`eme stand at room temperature about 20-30 minutes.
Dollop each pot de cr\`eme with about 2 T. whipped cream; garnish with cocoa or chocolate shavings. Serve.
Serves 8.
| 1/2 c. heavy cream |
| 2 t. sugar |
| 1/2 t. vanilla extract |
Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form (about 30 s.). Increase speed to medium; continue beating until beaters leave trail (about 30 longer). Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks (about 30-45 s. longer).