5.0 from 6 votes
Chocolate Espresso Pots de Crème
These Chocolate Espresso Pots de Crème combine the indulgence of chocolate with a hint of espresso in a luxurious silky smooth custard. This tasty dessert adds a touch of sophistication to any meal.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 14 mins
Servings: 4
Calories: 391 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 1 cup heavy cream
- ½ cup whole milk
- 2 tablespoons sugar
- 1 teaspoon instant espresso powder
- 2 ½ ounces good quality semisweet chocolate (about 6 tablespoons)
- 3 egg yolks
Instructions
- Preheat oven to 350°F.
- Heat the cream, milk, sugar and espresso powder in a medium saucepan until it just comes to a boil, stirring to dissolve the sugar and espresso powder. Turn off the heat and add the chocolate. Stir until the chocolate is completely melted.
- Whisk the egg yolks in a large bowl. Pour a small amount of the warm chocolate mixture into the yolks, whisking constantly. Pour the rest of the mixture into the yolks in a slow stream while whisking. Pour the mixture through a fine-mesh sieve into 4 ramekins.
- Place the ramekins in a large roasting pan or baking dish. In a kettle or small pot, bring about 4 cups of water to a simmer. Place the roasting pan on a shelf in the middle of the oven and carefully pour the simmering water into the pan so that it comes halfway up the sides of the ramekins (this is referred to as a hot water bath). Cover the pan with foil and bake in the oven until the edges of the custards are set but the centers are still slightly wobbly, about 45-55 minutes. Remove from oven and place the ramekins on a wire rack to cool for an hour. Then refrigerate until cold, a few hours or overnight.
- Serve pots de crème with a dollop of lightly whipped cream, if desired. Garnish with chocolate shavings and a dusting of espresso powder.
Cup of Yum
Notes
- When heating your cream mixture on the stovetop, be careful to not let it boil over.
- Pour the cream into the egg yolks, as your goal is to bring the eggs up to temperature gradually without causing them to cook or curdle.
- Remember to strain the custard mixture before pouring it into the ramekins. This will ensure your pots de crème are perfectly smooth.
- Cover any leftovers with plastic wrap and refrigerate for up to 2 days. Let the pots de crème sit for about 20 minutes before serving.
Nutrition Information
Serving
1 pot
Calories
391kcal
(20%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
218mg
(73%)
Sodium
36mg
(2%)
Potassium
226mg
(6%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
1128IU
(23%)
Vitamin C
0.4mg
(0%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 391
% Daily Value*
| Serving | 1 pot | |
| Calories | 391kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 218mg | 73% |
| Sodium | 36mg | 2% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1128IU | 23% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.