Bring the cream and sugar to a boil with the vanilla bean in a saucepan. Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened. Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled. Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving. Recipe by: COOKING LIVE SHOW # CL9232
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|Serving Size: 1 Serving (1938g)|
|Recipe Makes: 1|
|Calories from Fat: 6391 (70%)|
|Amt Per Serving||% DV|
|Total Fat 710.1g||947 %|
|Saturated Fat 325.1g||1626 %|
|Monounsaturated Fat 275.9g|
|Polyunsanturated Fat 78.4g|
|Cholesterol 20791mg||6397 %|
|Sodium 1003.4mg||35 %|
|Potassium 3421.1mg||90 %|
|Total Carbohydrate 481.8g||142 %|
|Dietary Fiber 19.8g||79 %|
|Sugars, other 462g|
|Protein 282.8g||404 %|
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Calories per serving: 9192
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