Espresso and Lime

0 Preheat your oven to 325 degrees
1 Bring 1 1/3 cups of heavy cream and 1/2 cup of whole milk to a simmer in a medium saucepan over medium heat
2 As soon as it simmers, remove the saucepan from the heat and whisk in 5 ounces of chocolate and 1 teaspoon of espresso powder
4 In a large bowl, whisk 5 large egg yolks with 3 tablespoons of granulated sugar
5 Very gradually add the melted chocolate mixture into the egg yolks and sugar while whisking constantly
7 Divide the ingredients equally between four 6 ounce ramekins
8 Tightly cover each ramekin with a small piece of tin foil and place them into a deep baking dish
9 Fill the cake pan with enough hot water to come half way up the sides of the ramekins
10 Bake on a middle rack at 325 degrees for 50 minutes or until the centers are lightly set
11 Carefully transfer the ramekins onto a heat proof surface, remove the tin foil and let the pots de crème sit at room temperature for 30 minutes before transferring them into the refrigerator
13 Chill the pots de crème for 2 or more hours before serving
14 Garnish with whipped cream and chocolate shavings