Chocolate Espresso Pots de Crème

Allergens

Dairy, Eggs

Ingredients

• 6 oz dark chocolate (70% cacao), finely chopped
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla extract
• Pinch of salt
• Whipped cream, for serving

Instructions

1. In a medium saucepan, combine milk and heavy cream over medium heat. Bring to a simmer. Remove from heat and whisk in chocolate until fully melted and smooth.
2. In a separate bowl, whisk together egg yolks, sugar, espresso powder, vanilla extract, and salt. Gradually pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent curdling.
3. Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5 7 minutes). Remove from heat and strain through a fine mesh sieve into a large measuring cup or bowl.
4. Divide the mixture evenly among six ramekins or small dessert dishes, then place them in a baking pan. Fill the pan with hot water to come halfway up the sides of the ramekins for a water bath.
5. Bake at 325°F (160°C) for about 25 30 minutes, or until just set but still slightly wobbly in the center. Remove from the water bath and let cool on a wire rack, then refrigerate until fully chilled.

Chef’s Insight

To ensure the perfect texture, be sure not to overcook the mixture in step 4. It should still wobble slightly when removed from the oven.

Notes

Be sure to use high-quality dark chocolate for the best flavor and texture.