Chocolate Pot de Cremes

2 cups whole milk
10 large egg yolks
1 cup sugar
1 whole vanilla bean, split open and scraped
1 tsp. Espresso granules
8 ounces dark chocolate

8 ounces heavy cream
2 Tbsp. Confectioners sugar
½ tsp. Vanilla

Place 8/4 ounce ramekins or 10/3 ounce pot de creme pots in a 4 inch high baking pan (hotel pan). Preheat the oven to 325 degrees.

In a small mixing bowl, whisk the egg yolks and the sugar until the sugar is dissolved. In a medium sauce pan bring the milk, vanilla and espresso to a boil. Reduce. Temper the egg yolk mixture with the milk, then add the yolk mixture to the milk. Stirring constantly, bring the mixture to a near boil, then add the shaved chocolate. Continue stirring until the chocolate is melted, the foam disappears and the mixture looks silky and begins to thicken. Immediately strain the mixture through a chinois or a very fine sieve, into a large glass pouring cup. Strain the mixture twice to produce an even silkier texture.

Pour the creme evenly into the ramekins. Place the baking pan holding the pot de cremes onto the middle rack of the preheated oven. Carefully add boiling water to the baking pan, bringing the water half way up the sides of the ramekins. Bake uncovered for 35-45 minutes or until the pot de cremes seem set around the edges, but not quite set in the middle. Remove them from the water bath and cool them to room temperature on a wire rack. Refrigerate them if you are preparing them in advance, but remember to remove them from the refrigerator at least ½ hour before service, as these should not be served chilled.

Whip the heavy cream until soft peaks form. Add the confectioners sugar and vanilla and continue whipping until cream reaches a piping consistency. Pipe rosettes onto the pot de cremes and garnish them with shaved chocolate or chocolate wafers (be creative!)