- 8
- 190 mins
- 205 mins
Ingredients
- 5 ounces dark chocolate, chopped (or chips)
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons instant espresso powder
- 1 cup heavy cream
- 5 tablespoons milk
- 2 teaspoons vanilla
- 1/2 cup cold heavy cream
- 1 tablespoon granulated sugar
- 1/3 teaspoon instant espresso powder
Preparation
Step 1
Directions:
For the Chocolate Pot de Crème: Place the chocolate in a blender and set a fine-mesh sieve over the top of the blender jar. Set aside.
Place the egg yolks, sugar, salt, espresso powder, cream and milk in a saucepan. Whisk well. Cook the mixture over medium-low heat. Stir and scrape the sides of the pan for 10-15 minutes, until it thickens. To test the consistency, dip a spoon into the mixture and drag your finger through it. If the line remains firm, it’s ready. *Do not let the custard simmer.
Pour the custard through the sieve into the blender jar. Allow the mixture to sit and melt the chocolate for 5 minutes. Place the lid on the blender, leaving it slightly jarred to vent. Puree until smooth, then add the vanilla and puree again.
Divide the mixture between 8 – 2 ounce espresso cups. Place a dishtowel on the counter and tap each espresso cup gently on the dishtowel to work the bubbles out of the custard. Cool to room temperature. Then cover each espresso cup with plastic wrap and refrigerate for at least 3 hours, but up to 1 week.
For the Espresso Whipped Cream: Using an electric mixer, whip the cream, sugar and instant espresso powder until light and fluffy. Cover and refrigerate until ready to serve.
Before serving, let the pots de crème stand at room temperature for 20 minutes. Then dollop a tablespoon of whipped cream on top of each espresso cup and garnish with chocolate shavings or a chocolate covered espresso bean.