Pots de Creme

In a blender or food processor, add chocolate chips, salt, sugar and espresso powder; blend until broken up. Crack in the egg and blend until combined.

Put the cream into a microwave safe bowl. Heat cream in the microwave until bubbles form (about 60 seconds) on the side, but do not boil. With the blender or food processor on, carefully add the cream and orange extract and blend to combine. You may have to scrape the sides of the bowl down.

Pour pudding into six 4 ounce dishes and cover with plastic wrap. Refrigerate for 2 hours or until firm.

Garnish with dried oranges and whipped cream (optional).

Slightly adapted from King Arthur Flour.