Ingredients
2 cups heavy whipping cream8 ounces bittersweet chocolate, finely chopped1 tablespoon instant espresso powder4 large egg yolks, room temperature1/4 cup sugar1/4 teaspoon salt1 tablespoon vanilla extract3 cups hot waterOptional: Whipped cream, grated chocolate and fresh raspberries
Preparation
Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, about 4 minutes. Whisk to combine.
In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in vanilla.
Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low for 4 hours or until set. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours.
If desired, top with whipped cream, grated chocolate and raspberries.
