Mocha Creams with Raspberries - heavy cream

Method

• Preheat oven to 350 degrees.
• Heat cream to steaming in a small pan.
• Stir in espresso powder, chocolate, and sugar.
• Whisk in egg yolks.
• Pour the mixture into pudding cups; this makes enough for 4 small or 2 large creams.
• Place the cups in a larger pan.
• Add hot water to the pan; the water should be about halfway up the pudding cups.
• Cover the pan with tin foil.
• Bake for 30 minutes.
• Remove from oven and refrigerate until set.
• Just before serving, top with raspberries and whipped cream.