Instructions: * Note: Look for instant espresso powder at Italian markets and gourmet markets.

Place the cream, milk, espresso powder, chocolate, brown sugar and salt in the top of a double boiler. Cook over simmering water, stirring often, until the mixture is scalding and the chocolate has melted, about 5 minutes. Stir until smooth.

Whisk the egg yolks lightly in a small bowl, then gradually whisk in half of the chocolate mixture. Pour into the double boiler with the remaining chocolate mixture. Cook, stirring, until the mixture has thickened and mounds when spooned, about 15 minutes.

Remove from the heat. Stir in the vanilla, then pour into 4 pots de creme cups, demitasse cups or small custard cups, dividing evenly. Cool, uncovered, then chill until cold, covered, about 3 hours or overnight.

To serve, whip cream with sugar to soft peaks. Top pots de creme with small dollops of whipped cream. Serve immediately.

This recipe yields 4 servings.

NOTES :

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