Dark Chocolate Pots de Creme

I like to make these in little 3 oz oven safe, espresso cups. It is very rich so this is a perfect small, after dinner bite of delicious chocolate. I top it with whipped cream to balance the rich dark chocolate. It is easier to pour this into the baking cups if you put it in a mixing cup with a spout. I have done this with and without the strainer. The tops come will be more smooth if you use the strainer and try and get out the bubbles that form on top. They taste great either way. With the espresso cups, this fills 16 about 3/4 of the way up. You can also use 6 oz baking cups.

Ingredients:
1 1/3 cup heavy cream
1 1/3 cup 2% milk
1 tbsp instant espresso
1 cup of dark chocolate chips
1/4 cup of sugar
6 egg yolks

Preheat the oven to 300 degrees. Combine the heavy cream, milk, instant espresso, and dark chocolate chips in a pot. Warm over medium heat, whisking continuously until all of the chocolate is melted and incorporated. In a heavy bowl, whisk the sugar and egg yolks together. Slowly drizzle in the hot chocolate mixture, whisking continuously until all ingredient are fully incorporated. 

Pour the mixture through a strainer into a measuring cup that has a pouring spout or channel. Place your baking dishes in a shallow baking dish or roasting pan. Divide the chocolate mixture among your cups. Pour hot tap water into the baking dish or roasting pan until it comes up about halfway up the outside of your baking cups. Cover with aluminum foil and bake for 55 minutes. Remove from the oven, discard the aluminum foil and let cool until the cups are able to be touched. Place in the refrigerator for at least 2 hours or overnight and serve cold topped with whipped cream.