2 cups heavy whipping cream
8 ounces bittersweet chocolate, finely chopped
1 tablespoon instant espresso powder
4 large egg yolks, room temperature
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
3 cups hot water
Optional: Whipped cream, grated chocolate and fresh raspberries
1. Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, 4 minutes. Whisk to combine.
2. In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract.
3. 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 until set, about 4 hours. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours.
4. If desired, top with whipped cream, grated chocolate and raspberries.
Lunch on the go just got a whole lot sweeter. Tuck jars of rich chocolate custard into lunch bags for a midday treat. These desserts in a jar are fun for picnics, too.
TOTAL TIME: Prep: 20 min. Cook: 4 hours + chilling
YIELD: 8 servings
1 serving: 424 calories, 34g fat (21g saturated fat), 160mg cholesterol, 94mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 5g protein.