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Chocolate Pots de Crème

Yields1 Serving

From Bon Appétit.

 2 cups heavy (whipping) cream
 4 oz. dark or semisweet chocolate, chopped
 1 tsp. instant espresso or coffee powder
 6 large egg yolks
 3 Tbsp. sugar

Position rack in the middle of the oven and preheat to 325°F. Arrange six 3/4-cup ramekins in a roasting or 9x13-inch pan.


In a medium saucepan, heat the cream over medium heat until it's steaming; remove from the heat and add the chocolate and espresso powder. Let sit for a few minutes, then whisk until smooth.


Meanwhile, whisk together the egg yolks and sugar. When the chocolate mixture has cooled a bit, whisk it in. Divide the custard between the cups, and pour warm water into the pan to come halfway up the sides of the cups. Bake for 25-30 minutes, until the custards are set but still just slightly jiggly in the middle. Cool, then refrigerate until well chilled - at least 2 hours, or up to a day or two.


Serves 6 very happy people.


Espresso Whipped Cream: whip 1 cup chilled heavy (whipping) cream with sugar to taste and about a 1/2 tsp. instant espresso or coffee - again, you can add more or less according to your preference. Taste as you go.