instant coffee granules
whipped cream (garnish)
1In large saucepan, melt the chocolate over medium heat; add coffee granules and stir until dissolved. Remove from heat.
2In a small to medium saucepan, heat the half and half over medium heat until it just starts to boil; remove from heat and set aside.
3Place the egg yolks and sugar in a medium stainless steel bowl. Place the bowl over a pot of barely simmering water. Whisk the egg mixture until the sugar is dissolved and the mixture is lukewarm.
4Add 1/2 c of the hot half and half, whisking; pour that mixture into the remaining half and half in the saucepan.
5Pour into six coffee or custard cups and chill for at least 4 hours. Top with whipped cream and serve.
About Mocha Pots de Creme
Posted: Wed, Feb 10, 2016