Mocha Cream Pots

This is a classic French dessert and with the addition of coffee, it is completely amazing.

• 1 tbsp. instant coffee
• 2 cups milk
• 6 tbsp. sugar
• 8 oz. plain chocolate, chopped
• 2 tsp. pure vanilla extract
• 2 tbsp. Tia Maria liqueur
• 7 egg yolks
• whipped cream

Preheat oven to 325 degrees.  Place 8 half cup ramekins in a roasting pan.

In a medium saucepan, mix the instant coffee with the milk and add the sugar.  Set the pan over a medium heat and bring to a boil stirring constantly, making sure the sugar and coffee are completely dissolved.

Remove from the heat and add the chopped chocolate and stir until completely smooth.  Add the vanilla and Tia Maria.

In another bowl, whisk the egg yolks and slowly add to the chocolate mixture until well blended.  Pour this into a jug or bowl and strain the chocolate equally into the ramekins.

Add boiling water in the roasting pan until it is about half way up the outer sides of the dishes.  Bake for approximately 35 minutes until the custard is just set.  Remove the dishes from the pan and set on a cookie sheet to cool complately.  Cover the tops with plastic wrap and chill in the refrigerater.  When ready to serve, add a dollop of whipping cream, flavoured with a touch of Tia Maria and sprinkle some coffee curls on top.

Very yummy.  Your guests will talk about this one for a long time.