Hello everyone! Today I am sharing a simple recipe for very decadent, rich and smooth Mocha Pots De Crème.
Pots de crème is a French dessert that consists of a creamy custard, typically served in a small bowl or ramekin and sometimes topped with whipped cream or fresh fruit.
These ones are made with dark chocolate and a bit of espresso powder, to give them a rich mocha flavor.
The most important part of this recipe is whisking constantly when tempering the egg yolks. Not just constantly, but vigorously. It will get tiring, but to keep the eggs from curdling you will need to keep it moving while hot.
I used a mix of 80% chopped dark chocolate and 55% chocolate chips, but you are free to use any mix you like! If it ends up being too bitter, you can whisk in powdered sugar 1 tbsp at a time at the end until the flavor is to your liking.
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Mocha Pots De Crème
Course: CookiesDifficulty: Medium6-12
servingsRich, decadent and simple mocha Pots De Crème!
Ingredients
1/2 cup (113g) heavy cream
1 1/2 cups (341g) whole milk
2 tbsp (28g/0.25 stick) salted butter
6oz (170g) chocolate of choice, chopped (or chips)
5 egg yolks
1/2 tsp espresso powder
1/4 tsp salt
1/4 tsp vanilla extract
Directions
- If using bars of chocolate, chop into fine pieces and set aside. Whisk the egg yolks in a large heatproof bowl and set aside as well.
- add the milk, heavy cream and butter into a medium pan/pot and heat over medium, stirring frequently, until almost simmering. Turn off the heat, then place the bowl of egg yolks on a wet towel and begin whisking vigorously. Add half of the heated milk + cream 1 spoonful at a time, while whisking. Once half is added, return the remaining half of milk + cream to the heat and slowly pour in the egg mixture while whisking constantly. Bring to a simmer over medium heat, still whisking constantly, and simmer until slightly thickened. Turn off the heat, then whisk for another 30 seconds – 1 minute. Add the chocolate, espresso powder, salt and vanilla extract and let sit for 30 seconds. After it sits, whisk until smooth.
- Pour through a fine mesh sieve into a heat-safe measuring cup, then disperse into serving dishes of choice. Cover and chill at least 2 hours, then enjoy!
Recipe Video
Notes
- I used a mix of 80% and 55% dark chocolates, but you can use any kind you like!
- I also topped mine with whipped cream, but that is completely optional.
- If it ends up too bitter, you can add powdered sugar 1 tbsp at a time before pouring it into the serving dishes, until it is to the desired sweetness.
Thank you for viewing my recipe! If you have any questions or comments, please feel free to leave them below!
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