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This French classic has been around since the 17th century. By adding espresso, you take the already decadent dessert to a whole new level. The perfect ending to any meal.



Yields6 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 1 cup whipping cream (35%)
 1 cup half and half cream
 3 egg yolks
 ¼ cup sugar
 1 tsp vanilla
 2 Tbsp unsweetened cocoa
 ½ cup dark chocolate, cut into chunks
 1 shot of espresso

1

Preheat oven to 325°F.

2

Heat the whipping cream in a saucepan and bring to a simmer. Add the half and half cream and heat through. Turn heat off.

3

In a bowl, whisk the egg yolks until pale. Add sugar, vanilla and cocoa and continue to whisk until the sugar is dissolved. Slowly whisk in half of the cream mixture.

4

Pour the remaining cream over the chocolate pieces and stir until the chocolate is melted.

5

Combine both the egg/cream and cream/chocolate mixture. Stir until well combined. Add the shot of espresso.

6

Pour the mixture into six, four ounce ramekins.

7

Place the ramekins in a shallow baking dish. Pour boiling water so that it comes halfway up the sides of the ramekins.

8

Bake for about 35-40 minutes until the custards are almost set. Remove from the oven and let them cool. Refrigerate for several hours before serving.

9

Garnish with whipped cream.


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Ingredients

 1 cup whipping cream (35%)
 1 cup half and half cream
 3 egg yolks
 ¼ cup sugar
 1 tsp vanilla
 2 Tbsp unsweetened cocoa
 ½ cup dark chocolate, cut into chunks
 1 shot of espresso

Directions

1

Preheat oven to 325°F.

2

Heat the whipping cream in a saucepan and bring to a simmer. Add the half and half cream and heat through. Turn heat off.

3

In a bowl, whisk the egg yolks until pale. Add sugar, vanilla and cocoa and continue to whisk until the sugar is dissolved. Slowly whisk in half of the cream mixture.

4

Pour the remaining cream over the chocolate pieces and stir until the chocolate is melted.

5

Combine both the egg/cream and cream/chocolate mixture. Stir until well combined. Add the shot of espresso.

6

Pour the mixture into six, four ounce ramekins.

7

Place the ramekins in a shallow baking dish. Pour boiling water so that it comes halfway up the sides of the ramekins.

8

Bake for about 35-40 minutes until the custards are almost set. Remove from the oven and let them cool. Refrigerate for several hours before serving.

9

Garnish with whipped cream.

Chocolate Mocha Pots de Crème