Chocolate Pots de Crème
This chocolate espresso custard is as rich as it gets, with bittersweet chocolate and a hint of espresso to keep things interesting. Baked until just set and chilled to perfection, it’s all about that smooth, melt-in-your-mouth texture. Add a dollop of whipped cream or crème fraîche if you like, but it really shines on its own. Perfect for anyone who appreciates a serious chocolate dessert with a little coffee kick.
Servings: 6 servings
Ingredients
- 2 cups heavy cream
- ½ cup whole milk
- ½ teaspoon salt
- 1 teaspoon instant espresso powder
- 2 tablespoons hot coffee
- 8 oz. bittersweet chocolate finely chopped
- 6 egg yolks
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F Adjust the oven rack to the center position of the oven.
- Add the cream, milk and salt to a medium-size saucepan. In a small dish, dissolve the espresso powder with the hot coffee and add to the saucepan. Bring the mixture to a simmer until you see bubbles around the edge, do not allow it to boil.
- Remove the saucepan from the heat and add the chopped chocolate, stir with a flexible spatula until the chocolate is fully melted and smooth.
- Whisk the egg yolks, sugar and vanilla together in a dish and add 1 cup of the chocolate, whisking to combine. Slowly, pour the egg mixture into the chocolate mixture while whisking continuously until fully combined.
- Set a fine-mesh sieve over a large measuring cup, a spouted pitcher or a bowl and strain the chocolate mixture.
- Pour the chocolate into six 6-ounce ramekins, or espresso cups. Set the filled ramekins on a baking sheet and place in the oven.
- Bake for 25-30 minutes, until the edges are visibly set and the centers are still a little jiggly. Do not over-bake, the chocolate will firm up as it cools.
- Remove the pan from the oven and transfer the ramekins to a wire rack to cool then refrigerate for 5-6 hours.
- To Serve: Transfer the ramekins from the refrigerator 30-45 minutes to before serving. Serve as is or top with a dollop of whipped cream or crème fraîche.
Notes
- These desserts are best served at room temperature. Remove from the refrigerator 30-45 minutes before serving.
- We are using a 60% bittersweet chocolate. If you substitute with semisweet chocolate or milk chocolate we suggest eliminating the sugar.
- Straining the mixture will keep the chocolate smooth and lump-free.
Nutrition
Calories: 3625kcal | Carbohydrates: 210g | Protein: 49g | Fat: 291g | Saturated Fat: 172g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 83g | Trans Fat: 0.2g | Cholesterol: 1733mg | Sodium: 1414mg | Potassium: 2096mg | Fiber: 18g | Sugar: 171g | Vitamin A: 8866IU | Vitamin C: 3mg | Calcium: 748mg | Iron: 18mg
