Black Chocolate Mocha Pots De Crme
Indulge in the decadence of Black Chocolate Mocha Pots de Crème, a luxurious dessert that seamlessly blends the bold richness of dark chocolate with the robust flavors of espresso. These velvety custards are gently baked in a water bath to achieve their signature creamy texture, making every spoonful irresistibly smooth. Infused with a hint of vanilla and a touch of sweetness, this elegant treat is ideal for dinner parties or simply pampering yourself. Garnish with a dollop of whipped cream and a sprinkle of shaved chocolate or cocoa powder for the perfect finishing touch. Quick to prepare yet sophisticated in presentation, these pots de crème are a chocolate lover's dream come true! Perfect SEO keywords include “Black Chocolate Mocha Pots de Crème,” “rich chocolate dessert,” “espresso-infused custard,” and “creamy chocolate recipe.”
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Recipe Information
Ingredients
- 170 g dark chocolate (minimum 70% cocoa)
- 300 ml heavy cream
- 120 ml whole milk
- 60 ml espresso or strongly brewed coffee
- 50 g granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 pinch salt
- optional garnish whipped cream
- optional garnish shaved chocolate or cocoa powder
Instructions
Preheat your oven to 160°C (320°F). Prepare a baking dish large enough to hold six ramekins, and boil enough water to create a water bath.
Chop the dark chocolate into small pieces and place it in a heatproof mixing bowl.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, espresso, granulated sugar, and a pinch of salt. Stir frequently until the sugar dissolves and the mixture is just about to reach a simmer. Do not let it boil.
Pour the hot cream mixture over the chopped chocolate. Let it sit for 1-2 minutes, then whisk until the chocolate is fully melted and the mixture is smooth.
In a separate bowl, whisk the egg yolks and vanilla extract together until slightly thickened.
Gradually and slowly pour the warm chocolate mixture into the egg yolks, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture.
Divide the chocolate mixture evenly among six ramekins. Place the ramekins in the prepared baking dish.
Carefully pour the hot water into the baking dish around the ramekins, ensuring the water reaches about halfway up the sides of the ramekins.
Cover the baking dish loosely with foil and place it in the oven. Bake for 30-35 minutes, or until the pots de crème are set around the edges but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool to room temperature for about 1 hour. Then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight.
Before serving, garnish with a dollop of whipped cream and a sprinkle of shaved chocolate or cocoa powder, if desired.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 99.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 232 mg | 18% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1430 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
