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    Home » Dessert Recipes

    Chocolate Espresso Pot de Crème

    BY: Ben Rayl PUBLISHED: 30 Sep, '17 UPDATED: 16 May, '21 2 Comments

    RecipePrintComments

    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.

    Chocolate espress pot de creme

    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.

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    Chocolate espress pot de creme

    Chocolate Espresso Pot de Crème

    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.
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    Course: Dessert
    Cuisine: French
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6 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.

    Nutrition

    Calories: 650kcal | Carbohydrates: 31g | Protein: 8g | Fat: 56g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 323mg | Sodium: 64mg | Potassium: 379mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1748IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 5mg

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      Recipe Rating




    1. Anonymous

      January 24, 2014 at 11:49 pm

      Yum! Can't wait to make for ❤️Day!

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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