Milk Chocolate Pots

Ingredients:
- 2/3 cup heavy cream
- 1 teaspoon instant coffee powder
- 1 teaspoon cointreau or other liqueur
- 1/2 teaspoon vanilla extract
- 7 ounces milk chocolate finely chopped
- 2 egg yolks
- 2 tablespoons butter
- 1 candy bar such as Milky Way, finely chopped
- 2 tablespoons pistachios slivered
- orange wedges to serve, optional

Directions:
- Place cream and coffee in a small saucepan on medium heat. Bring almost to a boil, stirring to dissolve coffee. Remove from heat. Stir in liqueur and vanilla.
- Place chopped chocolate in a medium bowl. Pour cream mixture over and stir until chocolate melts and mixture is smooth.
- Whisk in egg yolks and butter, until smooth. Cool for 2-3 mins. Stirring in 3/4 of the chopped candy bar. Spoon mixture evenly into six 1/4-cup ramekins or espresso cups. Refrigerate for 3 hours or overnight.
- Top with remaining chopped candy bar and slivered pistachios. Serve with orange wedges, if desired.