Ingredients:
1/4 cup Rodelle Gourmet Baking Cocoa
2 tablespoon powdered sugar
3 tablespoon vegetable shortening, melted
5 large egg yolks
1/3 cup sugar
1/4 teaspoon salt
1 cup heavy cream
3/4 cup half-and-half
1 tablespoon Rodelle Vanilla Extract
1/2 cup Kahlúa
1/2 teaspoon instant espresso powder or strong instant coffee powder
Optional: Vanilla Bean Whipped Topping
1/2 cup heavy cream
1 tablespoon powdered sugar
1 Rodelle Vanilla Bean, split and scraped
Directions:
Combine baking cocoa and powdered sugar in a medium bowl. Pour melted shortening over the cocoa mixture and whisk until smooth. Set aside with a fine mesh strainer over the bowl. Whisk the egg yolks, sugar and salt together in a bowl until combined. Whisk in the cream and half-and-half. Transfer mixture to a medium saucepan and cook over medium-low heat, stirring constantly and scraping bottom of pot with a wooden spoon, until thickened and silky and temperature reaches 175 to 180 degrees (do not let the custard simmer or overcook; small chunks will become visible in curdled custard). The custard should coat the spoon and a line drawn on the back of the spoon with your finger should maintain a neat edge. Immediately pour custard through strainer over the cocoa mixture. Let mixture stand to melt cocoa mixture, about 5 minutes. Meanwhile, add vanilla extract to Kahlúa, and then dissolve coffee powder. Whisk the cocoa mixture and custard until smooth, and then whisk in the Kahlúa mixture. Divide among 8 (5-ounce) ramekins or espresso cups and cool at room temperature. Cover with plastic wrap and refrigerate for at least four hours. Bring to room temperature before serving.
To make the whipped topping, combine the cream, sugar and vanilla bean seeds and beat with an electric mixer until stiff peaks form. Scoop atop each pots de crème.