Chocolate Espresso Pot de Creme

Chocolate Espresso Pot de Creme

Valentine’s Day is just a couple days away and nothing spells love to me like chocolate! I don’t care if it’s cliche, I just love chocolate. The meme that goes around facebook about something like if a woman’s upset try to console her if she growls stand at a distance and throw chocolate, so me, if I growl, please please please throw chocolate at me! lol

This dessert will not disappoint on the chocolate scale, rich, decadent, deliciousness! I remember the first time I had chocolate pot de creme, I was like seriously?! How have I never heard of this before?! It’s a little pot of chocolate! (My better in my opinion than a pot of gold by the way) I consumed every last delicious bite of that dessert and could wait to figure out how I could make such yumminess on my own!

Note on the chocolate, for the best dessert you of course want to use good quality chocolate, a good chocolate pot de creme honestly will only be as good as the chocolate you used.

Chocolate Espresso Pot de Creme

8 oz Dark Chocolate, in small bits (if you use chips that works great, I used a big block of chocolate so I shaved mine)
1 1/2 cup Heavy Whipping Cream
1/2 cup Milk
1/2 cup Espresso (or you can use double strength coffee instead, I recommend a dark roast)
6 Egg Yolks, room temperature
2 Tbsp Sugar (I do not like super sweet desserts, you could go as much as double on the sugar if you like it sweeter)

Place chocolate in large mixing bowl and set aside. In medium sauce pan combine cream, milk and espresso, bring to boil over medium-high heat, stirring continuously. Once boiling pour over top of chocolate and cover bowl (with lid, plastic wrap, foil, something to hold the heat in) let sit for 10 minutes or so.

Meanwhile, whisk together egg yolks and sugar in small bowl until creamy. Remove lid from chocolate bowl and stir, if chocolate is not melting in replace lid and wait a for more minutes. Gently whisk cream and chocolate together until smooth, be careful not to whip it to quickly created air bubbles. VERY slowing pour egg yolks into chocolate mixture whisking as your pour (eggs should be room temperature, if they are cold you should temper them first by stirring in a spoonful at a time of the chocolate mixture into the yolks until the warm up and then very slowing pour the egg mixture into the chocolate mixture bowl). Fill ramekins with mixture (I made 4 6 oz servings because of my size of cups I wanted to use, but I think 6 4 oz servings would be better it is very rich). Place ramekins in a high sided baking pan and fill pan about halfway with hot water. Bake at 300 for 30-40 minutes, pot de creme should be firm on the edges and slightly jiggle in the center. This is where it gets trickier, if they are undercooked they will not set up right and they are overcooked they will get grainy. If uncertain you can use a thermometer to check the temperature, it should be between 150-155 degrees.

Remove pan from oven and remove ramekins from water bath. Allow to cool on counter briefly before transferring to the refrigerator. Refrigerate at least an hour, longer is better. Can be kept refrigerated for up to 2 days. I like to serve mine with a dollop of fresh whipped cream and maybe some other garnish like the pomegranate seeds in the picture, or a mint leave or some shaved chocolate.