Recipe adapted from Bon Appétit.
2 cups whipping cream
4 ounces semisweet chocolate, chopped
1 teaspoon instant espresso powder or coffee powder
6 large egg yolks
3 tablespoons sugar
Chocolate Whipped Cream:
2 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
2 tablespoons plus 1/2 cup chilled whipping cream
Position rack in center of oven and preheat to 325 degrees. Arrange six 3/4 -cup custard cups or soufflé dishes in roasting pan. Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture.
Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups. Bake until just set around edges but still soft in center, about 25 minutes. Remove cups from water. Refrigerate uncovered until cold, at least 2 hours. Cover and keep refrigerated. Spoon White Chocolate Whipped Cream atop custards.
For chocolate whipped cream: Combine chopped chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until chocolate melts and mixture is smooth. Remove bowl from over water. Cool chocolate mixture 10 minutes. Beat remaining half cup chilled whipping cream in medium bowl until soft peaks form. Whisk in chocolate mixture. Serves 6.
Per serving: 590 calories; 53 g fat (31 g saturated fat; 81 percent calories from fat); 26 g carbohydrates; 358 mg cholesterol; 59 mg sodium; 7 g protein; 1 g fiber.
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