Mocha Pot de Crème
An easy recipe for a grown up version of chocolate pudding
Ingredients
- 1/2 cup whipping cream
- 1/2 cup milk
- 1/2 cup chopped semi-sweet chocolate
- 1 1/2 tbsp freshly brewed espresso
- 2 large egg yolks
- 1 tbsp sugar
Instructions
- Preheat your oven to 350 degrees.
- Place three ramekins in a baking pan.
- Heat the cream and milk in a saucepan over medium high heat until it is just simmering.
- Remove the cream and milk from the heat and add in the chocolate.
- Mix the chocolate into the milk and cream until it is completely melted and incorporated. I used a whisk, but you can use a heat resistant spatula or a wooden spoon.
- Add two egg yolks to a medium bowl.
- Whisk the sugar into the eggs.
- This is the tricky part! Are you paying attention?
- If you pour the hot chocolate mixture into the eggs too quickly, you will cook the eggs. To avoid this, pour your chocolate into a large measuring cup.
- Slowly pour tiny little bits of the liquid into the eggs while whisking constantly.
- You did it!
- I returned the mixture to the measuring cup and distributed it evenly among the three ramekins. The number of ramekins you will make depends on the size of what you are using.
- Fill the baking pan with hot water until it is midway up the sides of the ramekins.
- Bake until the edges are set, but the middle is still a little jiggly.
- Let cool a bit and then move to the fridge to cool completely.
- These are delicious with a topping of fresh whipped cream - or by themselves.
Notes
Tips:
This is a very coffee forward mocha. If you prefer a more chocolately taste, just reduce the amount of espresso. You can even leave it out entirely and make a chocolate pot de crème.
If you don't have espresso, just brew the strongest coffee you can.
Be very careful about the cooking the eggs situation!
The water you add to the pan doesn't have to be boiling. I just used very hot tap water.