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Chocolate pot de creme in a white ramekin
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5 from 2 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 Time10 minutes
Cook Time1 hour
Total Time1 hour 14 minutes
Course: Dessert
Cuisine: French
Servings: 4
Calories: 391kcal

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.

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

Serving: 1 pot | Calories: 391kcal | Carbohydrates: 19g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 218mg | Sodium: 36mg | Potassium: 226mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1128IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 2mg