Mocha Pots de Crème

• 1.5 cups milk
• 2 cups heavy whipping cream
• 0.5 cup espresso-roast coffee beans, lightly crushed
• 3 Tbsp. granulated sugar
• 1 cinnamon stick, about 3 inches long, or 0.25 tsp. ground cinnamon
• 5 oz. bittersweet chocolate (at least 64% cacao)
• 4 large egg yolks at room temperature
• 2 large eggs also at room temperature
• 1 Tbsp. powdered sugar, sifted

Pre-heat your oven to 350F.

In a heavy 2-quart saucepan, combine the milk, 1.5 cups cream, coffee beans, sugar, cinnamon and chocolate. Place over medium heat and cook, stirring frequently, until chocolate is melted, about 10 minutes. The mixture should remain just below a simmer. Remove from heat; steep for 15 minutes.

Position a rack in center of your pre-heated oven. Have ready six 6 oz. ramekins and a roasting pan large enough to hold the ramekins without crowding.

In a medium bowl, whisk together the egg yolks and eggs. Pour the milk mixture through a fine-mesh sieve into the eggs and whisk until completely blended. Push through any remaining bits of chocolate in the sieve. Discard the solids.

Divide the mixture evenly among the ramekins. Set the ramekins in the roasting pan. Pour hot water into the pan to come about two-thirds of the way up the sides of the ramekins. Cover the pan loosely with aluminum foil. Bake the custards for no more than 35 minutes, then check to see if they are set in the center by shaking a ramekin gently; the custard should jiggle slightly, if not, cook another 5 minutes and check again.

Remove the ramekins from the pan, cover and refrigerate for at least 6 hours to overnight. Just before serving, make the garnish. Combine the remaining 0.5 cup cream and powdered sugar in a medium bowl and beat with a wire whisk or electric mixer until soft peaks form.

Place a dollop of whipped cream in center of each pot de crème and serve immediately.