Chocolate Espresso Custard
Source: Chez Panisse Cafe Cookbook
 

Ingredients:
1 cup heavy cream
1 cup half-and-half
5 Tbsp sugar
1/4 cup espresso beans
4 ounces bittersweet chocolate
1/2 ounce unsweetened chocolate
6 egg yolks
1 tsp Cognac

 

Instructions:
1. Preheat the oven to 350 degrees (F).
2. In a heavy-bottomed saucepan, warm the cream, half-and-half, sugar and espresso beans over medium heat. Cook just long enough to dissolve the sugar, taking care not to let the mixture boil. Let the mixture steep for 30 minutes or so, off the heat, to infuse with espresso flavor. (For a more intense espresso flavor, steep longer.) Set aside.
3. Melt the chocolates slowly over warm water in a double boiler, stirring occasionally, for about 10 minutes, until smooth and glossy.
4. In a large bowl, beat the egg yolks lightly. Rewarm the cream mixture gently and whisk it gradually into the egg yolks. Add the warm chocolate and Cognac, stirring well. Strain the mixture through a fine-mesh sieve. At this point, the custards may be baked, or the mixture may be refrigerated for a day or two, prior to baking.
5. To bake the custards: Fill six 4-ounce ramekins and place them in a deep ovenproof dish. Pour in enough hot water to come halfway up the sides of the ramekins. Cover tightly with foil and bake 25 to 30 minutes, until the custards are just set, the centers slightly soft when jiggled. Remove the ramekins from the hot water bath and cool to room temperature.
Garnish with a spoonful of softly whipped cream and chocolate curls, if desired.