Chocolate Espresso Pot de Crème

20 mins Prep Time

45 mins Cook Time

Written By

Vicky Tran

Pot de Crème is a classic French dessert that is essentially small pots or cups of set custard (think crème Brule without the brule topping); the name translates to pots of cream. This dessert is a less sweet chocolate dessert that is as decadent as it is easy to prepare, with espresso added to amp up the chocolate flavour and bring another layer of welcomed bitterness. As there are so few ingredients, make sure to use the best quality chocolate, such as Callebaut or Ghirardelli. This recipe is perfect for advanced preparation as you can make it entirely one day ahead (Yes, even the whipped cream!), and it comes together in a few simple steps, but the return on investment is oh so worth it.

Ingredients

Chocolate Espresso Pot de Crème

1 1/2 cups 35% whipping cream
1/2 cup whole milk
3 tablespoons sugar
5 ounces semi-sweet chocolate, chopped
4 large egg yolks
1 shot espresso, cooled (approximately 1 1/2 ounces)

Whipped Cream Topping

1/2 cup 35% whipping cream
1/2 tablespoon icing sugar
1/2 teaspoon vanilla extract

Directions

Chocolate Espresso Pot de Crème

7 Steps

Step 1

Preheat the oven to 300°F and set the oven rack on the middle level.
Step 2

In a medium pot, combine the whipping cream with the whole milk and bring just to a boil. Remove from the heat and add in the chopped semi-sweet chocolate. Whisk together until all of the chocolate has dissolved, add in the espresso.
Step 3

In a large mixing bowl whisk the 4 large egg yolks with the sugar, until light and creamy. Then starting at first with a few tablespoons at a time and whisking continuously, combine the hot chocolate mixture with the egg and sugar mixture.
Step 4

Once all of the chocolate mixture has been incorporated, strain the entire mixture through a fine mesh strainer.
Step 5

Divide the custard base into 4 ounce ramekins or cups and set in a roasting pan. Poke holes with a fork into an appropriate sized piece of aluminum foil, then loosely wrap the foil around all of the ramekins. Fill the roasting pan with boiling water halfway up the ramekins and very carefully place into the preheated oven. Bake for 40-50 minutes until the outer edges have set but the centre is still jiggly.
Step 6

Remove from the oven and remove from the roasting pan onto a rack to cool down completely before chilling in the fridge for a minimum of 2 hours and up to 12.
Step 7

To prepare the whipped cream topping, in a large mixing bowl, combine the whipping cream with icing sugar and vanilla extract. Using an electric hand mixer or whisk, whisk until soft peaks are formed. To serve, top each pot de crème with a heaping spoonful of the whipped cream and additional grated chocolate.