Pots De Creme

Ingredients

1 tbsp instant coffee
2 cups milk
1/3 cup sugar
1 1/4 cup semi-sweet chocolate chips
2 tsp vanilla extract
7 egg yolks
whipped cream for garnish

Cooking Tools

Large roasting pan
8 ramekins

Directions
Preheat oven to 325 Degrees F.  In a sauce pan and medium heat; add milk, sugar and instant coffee, bring to a slight boil and stirring constantly.  Once the sugar  and coffee have dissolved, take off heat.  Stir in chocolate chips until melted, add vanilla extract.  In a separate bowl, whisk egg yolks, slowly whisk in chocolate mixture to the whisked eggs a little at a time until the eggs are brought up to temperature, add the rest of the chocolate mixture.  Place chocolate mixture into a small pitcher and pour equally among the ramekins.  Place ramekins in the roasting pan and pour enough boiling water to come halfway up the sides of the ramekins.  Bake for 40-45 minutes or until the custard is just set and a knife inserted into custard comes out clean.  Remove the ramekins from roasting pan, place on a cooling rack, then chill in refrigerator.  Garnish with whipped cream.
Serves 8