Chocolate Coffee Pot de Creme
Happy (end of) October, everyone! We’ve been having such a lovely weather here the last couple of days. It’s just perfect for long walks in the park, snuggled up under a blanket or drinking hot tea or enjoying a cookie and a glass of milk. If you add a good book in between, you could easily call this pure happiness. Oh wait, I totally forgot about baking – turning on the oven these days is pure pleasure. The warmth and the scents coming out of the oven are perfect to set up the mood for a great autumn day.
I’ve been craving for a chocolate coffee desserts for ages now and when I realized I had some leftover heavy cream in the fridge, I knew what I was going to make. Pot de cremes refer to the dessert itself, but also to the pots it is being baked in. It’s a French dessert that has a custard like consistency, but it’s looser than creme brulee or creme caramel, therefore it must be served from the pots. The main ingredients are milk, cream and egg yolks and this base can be flavored with chocolate, vanilla, coffee, caramel, citrus zest or flowery flavors. The sky is the limit!
Due to its simplicity, the key to a great chocolate coffee pot de creme is great quality ingredients, starting with a rich heavy cream and dark chocolate of at least 70% cocoa content. The coffee is optional, you can easily replace it with citrus zest or just a touch of vanilla, although for the latter option, you better consider adding more chocolate as well.
Chocolate coffee pot de creme is a delicate dessert that gets addictive after the first teaspoon. The texture is so creamy and so rich that your taste buds will be asking for another spoonful of happiness… then another.. and another.
Chocolate Coffee Pot de Creme
Ingredients
- 400 ml heavy cream
- 100 ml whole milk
- 80 g white sugar
- 2 teaspoons instant cofee
- 100 g dark chocolate (chopped)
- 5 egg yolks
- 1 pinch salt
- 1/2 teaspoon vanilla extract
Instructions
- Arrange the ramekins in a deep dish baking pan and place aside.
- Bring the milk and sugar to the boiling point then remove from heat and stir in the chocolate. Mix until melted and smooth then stir in the coffee and mix well.
- Add the cream and give it a quick mix then stir in the egg yolks, salt and vanilla.
- Pour the mixture into your prepared ramekins.
- Pour hot water in the deep dish baking pan around the ramekins until it cover the ramekins 3/4.
- Place in the preheated oven at 320F for 30 minutes or until the center looks slightly wobbly. Allow to cool in the hot water before serving.
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