Dainty Chocolate Mocha Pots à La Creme

Allergens

Dairy (Milk, Egg)

Ingredients

• 1 cup heavy cream
• 2 oz bittersweet chocolate, finely chopped
• 2 tbsp unsweetened cocoa powder
• 1/4 cup brewed coffee
• 3 large egg yolks
• 1/4 cup granulated sugar
• A pinch of salt

Instructions

1. In a saucepan over low heat, combine the heavy cream and bittersweet chocolate. Stir until the chocolate has melted completely and the mixture is smooth.
2. Add the brewed coffee to the chocolate mixture, stirring well to incorporate.
3. In a separate bowl, whisk together the egg yolks, granulated sugar, and salt.
4. Gradually pour the warm chocolate mixture into the egg yolk mixture while continuously whisking to avoid curdling.
5. Return the combined mixture back to the saucepan over low heat. Cook, stirring constantly, until the custard thickens and coats the back of a spoon (about 8 10 minutes).
6. Strain the custard into four individual ramekins or small pots. Allow them to cool slightly at room temperature before covering with plastic wrap and refrigerating for at least 4 hours or until chilled.
7. Before serving, sprinkle each pot with a dusting of unsweetened cocoa powder and garnish with a mint leaf.

Chef’s Insight

The key to a smooth, velvety custard is to constantly stir and avoid overheating during the cooking process.

Notes

This dessert is not recommended for those with lactose intolerance or milk allergies without proper substitutions.