Chocolate Pots de Crème
10 oz chocolate chips (I like Ghiradelli 60% Cacao Bittersweet Chips)
5 large egg yolks
5 tablespoons sugar
pinch of table salt
1 1/2 cups heavy cream
3/4 cup half & half
1 1/2 teaspoons vanilla extract
1/2 teaspoon instant coffee mixed with 1 tablespoon water
Whipped heavy cream and chocolate shavings for garnish
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 & 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 degrees on instant-read thermometer, about 10-12 minutes.
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-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.
Cool pots de crème 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 crème stand at room temperature 20 to 30 minutes. Garnish with whipped cream and chocolate shavings.