CHOCOLATE ESPRESSO POTS DE CREME

We've given a range on the amount of instant-espresso powder in this recipe:
If you like a pronounced coffee flavor, use 2 teaspoons espresso powder;
for a taste that's more subtle, go with 1 1/2 teaspoons.
For more information about melting chocolate, see Meltdown.

6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/3 cups heavy cream
2/3 cup whole milk
1 1/2 to 2 teaspoons instant-espresso powder*
6 large egg yolks
2 tablespoons sugar
Special equipment: 8 (4- to 5-oz) ramekins or pot de cr�me cups
Garnish: bittersweet chocolate curls (see cooks' note, below)

Put oven rack in middle position and preheat oven to 300�F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste),
and a pinch of salt just to a boil in a small heavy saucepan,
stirring until espresso powder is dissolved, then pour over chocolate,
whisking until chocolate is melted and mixture is smooth.

Whisk together yolks, sugar, and a pinch of salt in another bowl,
then add warm chocolate mixture in a slow stream, whisking constantly.
Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely,
stirring occasionally, about 15 minutes.

Line bottom of a baking pan (large enough to hold ramekins)
with a folded kitchen towel and arrange ramekins on towel.
Poke several holes in a large sheet of foil with a skewer.
Divide custard among ramekins, then bake custards in a hot water bath,
pan covered tightly with foil, until custards are set around edges
but still slightly wobbly in centers, 30 to 35 minutes.

Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
(Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.

Cooks' notes:
� Pots de cr�me can chill up to 2 days.
� To make chocolate curls, shave off curls from a piece of chocolate at room
temperature using a vegetable peeler.

*Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).

Makes 8 servings.