Mocha Pots

Prepare four ovenproof ramekins and weigh out the ingredients.

Gently heat the cream with the ground coffee and bring briefly to a boil, then remove from the heat.

Stir the coffee cream a few times and then strain it through a fine sieve or a coffee filter.

Add the dark chocolate and powdered sugar to the hot coffee cream and stir until smooth and melted.

Beat the egg yolks in one at a time into the chocolate-coffee mixture until you have a homogeneous cream.

Preheat the oven to 150 °C.

Divide the cream evenly among the 4 ramekins.

Place the ramekins in a tall, ovenproof pan and pour in enough hot water so they are about two-thirds submerged.

Cover the pan well with aluminum foil on top.

Bake in the water bath in the oven for about 30 minutes, until the cream is just set.

Remove the ramekins from the water bath and let them cool to room temperature.

Chill for at least 30 minutes before serving.