Slow-Cooker Chocolate Pots de Creme

Directions

1. Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, about 4 minutes. Whisk to combine.
2. In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in vanilla.
3. Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low for 4 hours or until set. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours.
4. If desired, top with whipped cream, grated chocolate and raspberries.