Mocha Pot De Creme
Indulge in the luxurious decadence of Mocha Pots de Crème, a velvety custard dessert that fuses the bold flavors of bittersweet chocolate and espresso for an irresistible treat. This French-inspired recipe effortlessly blends heavy cream, whole milk, and rich chocolate to create a silky, melt-in-your-mouth texture, while a hint of vanilla and a touch of espresso powder elevate the flavor to sophisticated new heights. Baked gently in a water bath to ensure a perfectly smooth finish, these individual desserts are ideal for dinner parties or special occasions. Serve them chilled, topped with a dollop of whipped cream and delicate chocolate shavings for a show-stopping presentation. Ready in just over 2 hours with only 15 minutes of prep time, this mocha-flavored delight is a must-try for dessert lovers everywhere.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cups Whole milk
- 4 ounces Bittersweet chocolate (chopped)
- 1 tablespoon Espresso powder
- 0.25 cups Granulated sugar
- 5 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- Whipped cream (optional, for garnish)
- Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C). Arrange six 6-ounce ramekins in a large baking dish or roasting pan, ensuring they are evenly spaced.
In a medium saucepan, combine the heavy cream, milk, and espresso powder. Heat over medium heat until the mixture begins to steam but does not boil.
Remove the saucepan from the heat, add the chopped bittersweet chocolate, and whisk until fully melted and smooth.
In a separate mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until smooth and slightly pale.
Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Pour the combined custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
Divide the custard evenly among the prepared ramekins.
Pour hot water into the baking dish, filling it about halfway up the sides of the ramekins to create a water bath. This helps the custards cook gently and evenly.
Carefully transfer the pan to the preheated oven and bake for 35-40 minutes, or until the edges are set but the centers still jiggle slightly when shaken.
Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours or until fully chilled and set.
Serve the Mocha Pots de Crème chilled. Garnish with whipped cream and chocolate shavings if desired.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 16.5 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 180 mg | 4% | |
*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.
