Name: Chocolate Espresso Pot de Crème
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 1/2 cups heavy cream; 1/2 cup whole milk; 7 oz dark chocolate (roughly chopped); 1 1/2 tsp instant espresso powder; 6 large egg yolks; 1/4 cup dark brown sugar; 1 cup whipping cream (chilled); 1 tbsp sugar; 1/2 tsp instant espresso powder

Recipe Print Comments

The French know their desserts, and pot de crème is no exception. It's basically creme brulee without the sugar crust. This pudding is so rich and chocolatey, it's literally like the best chocolate pudding you'll ever have.

There's something about chocolate and coffee together that works so well. The coffee manages to bump up the chocolatey richness without taking over any of the flavor. This is the perfect sweet finish to any great meal, and it tastes so good people are going to think you slaved over it and it's actually very simple to make.

Chocolate Espresso Pot de Crème

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Course: Dessert

Cuisine: French

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: servings

Calories: 650kcal

Author: Ben Rayl

Ingredients

for the custard

1 ½ cups heavy cream
½ cup whole milk
7 oz dark chocolate - roughly chopped
1 ½ teaspoon instant espresso powder
6 large egg yolks
¼ cup dark brown sugar

for the whipped cream

1 cup whipping cream - chilled
1 tablespoon sugar
½ teaspoon instant espresso powder

Instructions

To make the custard:

Preheat the oven to 325 F (160 C) with a rack in the center of the oven, and put 6 medium ramekins in a roasting pan.
Heat the cream and milk in a medium, heavy bottomed saucepan until it’s steaming, then remove from heat and stir in the chocolate and espresso powder. Let it sit for a minute or two, then whisk until smooth and allow to cool slightly.
While the chocolate is cooling, whisk the egg yolks and sugar together in a small bowl – then whisk it in once the chocolate has cooled a bit.
Pour this mixture through a fine mesh sieve, dividing between the cups.
Pour warm water in the roasting pan to come halfway up the sides of the cups.
Cover the roasting pan tightly with a large sheet of aluminum foil, poking some holes in it.
Bake in the oven for about 30 minutes, or until the custards are almost set, but not quite in the middle. (you can remove the foil after 25 minutes so you can see the custards, then check them often, you do not want to overcook them)
Allow the pots de creme to cool completely before wrapping them tightly with plastic wrap, then chill them in the refrigerator.
Serve well chilled.

To make the whipped cream:

Use an electric mixer to whip the cream and sugar with the espresso powder until light and fluffy. You can adjust the sugar and espresso to taste at will.