(recipe makes 12 small pots of chocolate)

Begin with 10 ounces of good quality bittersweet chocolate. I use Ghirardelli 60% cacao. Cut into small pieces. Place chocolate into a pourable bowl.

In a small bowl, combine 1 T of vanilla, 1 T of water and 1/2 t of instant espresso powder. Set aside.

In a mixing bowl, combine 5 egg yolks, 5 T sugar and a pinch of salt. Whisk well until smooth ribbons form on the end of your whisk.

Add 1 1/2 C of heavy cream and 3/4 C of half and half to the egg mix. Whisk to combine. Place mixture into a heavy bottomed sauce pan and place on the stove over medium high heat. Whisk constantly until temperature reaches about 165 degrees. The mix will begin to thicken and stick on the bottom of the pan. Pour the custard mix over the chopped chocolate through a fine mesh strainer. Allow the mixture to sit for about 30-45 seconds. Slowly whisk the mixture until chocolate melts completely and a smooth texture is achieved. Add reserved vanilla mix to the chocolate. Whisk to combine. Careful that you do not beat the mix. Just slow whisking to thoroughly combine all ingredients.

I used small mason jars purchased at HEB. Approximately 7.95 for a dozen jars. Portion melted chocolate mixture into “pots”. Gently tap the jars on the counter to release any air bubbles. Let them sit on the counter for about 30 minutes to cool to room temperature. Place the jars of chocolate in the refrigerator, uncovered, until thoroughly chilled. Once chilled, screw the lids on. So simple. Chocolate pots will hold for several days. Great make ahead dessert.

For service, add a dollop of whipped cream, shaved chocolate and some fresh raspberries or strawberries on the side. Place the fruit in the jar lids and drizzle some orange blossom honey over the top.