This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Chocolate Pots de Crème

6 ounces bittersweet chocolate, finely chopped
1⅓ cups heavy cream
⅔ cup whole milk
1½-2 teaspoons instant espresso powder
2 pinches kosher salt, divided
6 large egg yolks
2 tablespoons sugar
bittersweet chocolate curls, for garnish
powdered sugar, for garnish
whipped topping, for garnish

Heat oven to 300°. Place chocolate in a large, heatproof bowl. In a small saucepan, bring cream, milk, espresso powder and one pinch of salt to a boil, stirring until the powder dissolves. Pour over the chocolate, whisking until chocolate is melted and the mixture is smooth.

In a separate medium mixing bowl, whisk together yolks, sugar and a second pinch of salt. Add warm chocolate mixture to the egg mixture in a slow stream, whisking constantly. Pour custard mixture through a sieve into a 1-quart glass measuring cup. Allow it to cool completely, stirring occasionally, about 15 minutes.

In a medium roasting pan, place eight ramekins, and divide cooled custard among them. Pour hot tap water into the roasting pan until it’s halfway up the sides of the ramekins, taking care not to splash water into them. Cover the roasting pan with aluminum foil, and place in the oven. Bake until the custard edges are set but still slightly loose in the center, about 30-35 minutes.

Carefully remove the pan from the oven, and transfer the ramekins to a cooling rack set over a sheet pan to cool completely, uncovered, about 1 hour. Cover and chill until cold, at least 3 hours.

To serve, place each ramekin on an individual serving plate, and top with chocolate curls, powdered sugar or whipped topping.