Chocolate Pot de Créme

Ingredients & Measurements
Chocolate Custard
3 oz dark chocolate finely chopped I use 60% dark
⅔ cup whole milk
⅔ cup heavy whipping cream
1 ½ tsp. vanilla extract
3 large egg yolks
2 tbsp. granulated sugar
1 tbsp. instant espresso
¼ tsp. Salt

Whipped Cream Topping:
½ cup heavy whipping cream
1 tsp. vanilla extract or vanilla bean paste
4 tbsp. powdered sugar
Chocolate Shavings for garnish (Optional)

Instructions:
Step 1: Mise en Place
Measure out all of the ingredients. 

Step 2: Make the custard
Place the milks in a saucepan and bring to a simmer. Once simmering, remove from heat. In a separate bowl whisk the egg yolks, sugar, salt and espresso. Slowly add half of the warm milk mixture to the egg mixture a couple tablespoons at a time, constantly stirring to avoid eggs from scrambling. Pour the egg milk mixture back into the pot and turn heat to low. Bring the mixture up to a low simmer, stirring constantly until it thickens. Once the mixture has thickened, remove the pot from heat and strain the mixture over the chopped chocolate and let it sit for a few minutes allowing the chocolate to melt completely. Add the vanilla extract and espresso powder. After a few minutes, stir the chocolate and cream mixture together until smooth.  Allow the mixture to cool for 5 minutes before pouring into serving dishes (if using glasses, be sure the custard is cool enough).

Place the custards in the refrigerator and allow to set for 2 hours. To serve, remove pudding from refrigerator and allow to set at room temperature for 10 minutes while you make the whipped cream.

Step 3: Whipped creamPour the whipped cream into a bowl and using a hand mixer, whisk until fluffy. Once the mixture begins to thicken, add the vanilla extract and powdered sugar. Continue to mix until lightly stiff peaks form. Spoon whipped cream on top of each pudding and add chocolate shavings on top of each. Enjoy!