Chocolate-Espresso Pot de Creme
This chocolate custard hits the spot if you're looking to indulge in a cool, smooth, and creamy dessert. Baking in a mason jar is a convenient way to store your creation if you should choose to make them a few days before serving, and jars add a laid back approach to a well thought out menu.
Ingredients
Units:
- Bittersweet Chocolate - 3 oz
- Egg yolk - 4⅜ oz
- Heavy Cream - 11⅛ oz
- Milk - 5⅝ oz
- Instant Espresso Powder - 1/8 oz
- Granulated Sugar - 3/4 oz
- Sea Salt - 0.04 oz
Servings
8 ramekinsDirections
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