Chocolate Pots De Creme with White Chocolate Whipped Cream

• 2 cups whipping cream
• 4 ounces semisweet chocolate, chopped
• 1 teaspoon instant espresso powder or coffee powder
• 6 large egg yolks
• 3 tablespoons sugar

White Chocolate Whipped Cream:

• 2 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
• 1/2 cup chilled whipping cream -- plus 2 tablespoons

Instructions:
Position rack in center of oven and preheat to 325°F. Arrange six 3/4-cup custard cups or soufflé dishes in roasting pan. Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture.

Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until just set around edges but still soft in center, about 25 minutes. Remove cups from water. Refrigerate uncovered until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Spoon White Chocolate Whipped Cream atop custards and serve.


WHITE CHOCOLATE WHIPPED CREAM:
Combine chopped white chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until white chocolate melts and mixture is smooth. Remove bowl from over water. Cool white chocolate mixture 10 minutes. Beat remaining 1/2 cup chilled whipping cream in medium bowl until soft peaks form. Whisk in white chocolate mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Makes about 1 cup.

Yield: "6 servings"