- 8
Ingredients
- 3 cups of whipping cream
- 6 ounces semisweet chocolate chips
- 6 ounces dark chocolate chips
- 7 large egg yolks
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1 tablespoon instant coffee granules
- Extra whipping cream for garnish
- Chocolate sprinkles for garnish
Preparation
Step 1
Preheat oven to 325 degrees F
Have ready, a large baking pan and place 8 ramekins or custard cups, about ¾ cup each in it, this will be to create a water bath to cook the pot de crème in, also have read a full kettle of simmering water.
Heat up whipping cream on medium heat in a large saucepan until it’s steaming, do not boil; (about 10 minutes) add the chocolate chips and stir until well combined and it is all melted in and there are no lumps, take off heat.
Whisk the egg yolks, sugar, vanilla and instant coffee granules in a bowl then slowly adding a cup at a time of the chocolate and cream mixture to the eggs and whisking them in until it is all incorporated.
Divide evenly among the custard cups and pour boiling water around them in the baking pan until the water comes up halfway up the custard cups, cover with foil.
Bake for about 55 minutes or until the center of the cups are set but move slightly when shaken.
Remove foil, let cool, take out of the water bath, cover each one with plastic wrap and place in the refrigerator for 3 hours until chilled. These can be made a couple of days in advance prior to serving.
Garnish with whipped cream and chocolate sprinkles right before serving