Pot de Créme       (Pot of Creme) Makes four servings


- 1 pound semisweet chocolate

- 3 tablespoons fresh espresso

- 3 tablespoons sweet butter

- 4 eggs, separated


- 4 pieces tin foil

- Small round object (orange)
- Range

- Double boiler
- Refrigerator

- Egg beater

- Spoon

1) For each chocolate cup, cut a double thickness 6-inch square of foil. Mold it around a small orange, leaving the edges and corners loose to make a cup shape. Remove the orange and press the bottom of the foil case gently on a surface to make a flat base. Repeat to make four foil cups.
2) Break half of the chocolate into small pieces and place in a bowl set over a pan over very hot water. Stir occasionally until the chocolate has melted.
3) Spoon the chocolate into the foil cups, spreading it up the sides with the back of a spoon to give a ragged edge. Chill for 30 minutes in the refrigerator, or until hard. Gently peel away the foil, starting at the top.
4) To make the chocolate mousse, put the remaining chocolate and espresso into a bowl set over a pan of hot water and melt as before, until smooth and liquid. Stir in the butter, a little at a time. Remove the pan from the heat and then stir in the egg yolks.
5) Whisk the egg whites in a bowl until stiff, but not dry, then fold them into the chocolate mixture. Pour into a bowl and chill for at least 3 hours, or until the mousse is set. Scoop the chilled mousse into the chocolate cups just before serving.