Pots de Creme

10 oz bittersweet chocolate (chopped fine)
5 large egg yolks 
5 tablespoons sugar
1/4 teaspoon salt 
1.5 cups heavy cream 
3/4 cups half and half 
1 tablespoon water 1/2 teaspoon instant espresso 
1 tablespoon espresso powder 

Method: 
1) Place your chopped chocolate in a bowl and get a fine mesh strainer to pour your hot custard over when it’s ready. 
2) In a separate bowl whisk your egg yolks, sugar and salt together. Whisk in your cream and half and half as well. Transfer the mixture into a small pot on your Viking range and on low heat setting stirring constantly making sure your scraping the bottom and stirring until your mixture reaches 175-180 degrees. It happens around 10-12 minutes into the process. 
3) Pour this mixture immediately over your chocolate through your fine mesh strainer and let it sit for 3-5 minutes and then whisk it all together.  Combine your tablespoon of water and espresso together and pour that and your vanilla into the bowl and whisk it together. Give it a good whisk making sure it’s mixed together well. Pour this into 8-10 ramekins. Smaller portions are better since this is so rich. 
4) Let them cool down completely and then wrap with plastic wrap and refrigerate until you’re ready to serve them. 
5) I love serving them with whipped cream and fresh berries.