Chocolate, Espresso, and Pistachio Pot de Creme

Put chocolate chips, cocoa, and espresso in a heat proof mixing bowl and set aside.

In a sauce pan, heat the cream, milk, egg yolks, vanilla, and sugar. Bring to a slight boil, whisk until sugar is dissolved and the cream sticks to the back of a wooden spoon (this process takes about 4 minutes).

Remove from heat and pour the hot milk mixture over the chocolate. Use a hand mixer to blend until smooth.

Pour the mixture into jam jars and chill for two hours, until firm.

Once completely chilled and set, sprinkle pistachios on top and serve.