_MG_4610 - Version 2

October 19, 2015
At Home with Friends

4 comments

Mocha Pot de Crème with Whipped Cream

I have always loved pot de crème, crème brûlée or any type of baked custard dessert. There is something about the rich, luscious, creamy texture, combined with the intense flavor that brings a smile to my face with the first spoonful.

I tried to sort out the difference between crème brûlée and pot de crème. They are both cooked custards. While the rations of ingredients may vary, the main difference is that crème brûlée is finished with a layer of sugar that’s torched or broiled to form a hard crust. Pretty simple after all.

For this party, I wanted to make a crème brûlée or pot de crème in my espresso cups (available at my Amazon Affiliate Store). They only hold 1.5 ozs so they are perfect for a rich, intense, to-die-for dessert.

This one has dark chocolate as well as instant espresso for the intense flavor.

Check out the video to see guests’ reactions when they took the first taste.

The great thing about this dessert, besides the taste, is that it comes together quickly and must be made at least one day ahead so it can properly chill. Don’t tell your guests it’s even easier than baking a cake.

If you’re doing a smaller dinner party, make this the star dessert and use slightly larger containers, such as 3-4 oz. ramekins. The recipe remains the same, just a larger serving in fewer containers.

MOCHA POT DE CREME

EVENT: 2nd Annual Apps & Alcohol

YIELDS: 8 4-oz Ramekins of Pot de Crème or 16-20 if Using Espresso Cups or Smaller Containers

Ingredients

For pot de crème:

6 oz. dark chocolate, finely chopped (I use Trader Joe’s Dark Chocolate. Any good quality bitter-sweet chocolate will work.)

1 1/3 cup heavy cream (additional for garnish)

2/3 cup whole milk

1 1/2 teaspoon instant espresso powder

6 large egg yolks

2 tablespoons granulated sugar

1/4 teaspoon salt

For garnish (optional):

Fresh berries

Whipped cream

Equipment

8 4-oz. ramekins, or

16-20 espresso cups (available at my Amazon Affiliate Store)

Baking pan large enough to hold all ramekins or espresso cups

Fine mesh sieve

Directions

1. Place oven rack in center of the oven and preheat to 300 degrees.

2. Put on a kettle of water to boil.

3. Place chopped chocolate in a heat proof bowl.

4. Combine cream, milk, espresso powder, and 1/8 teaspoon salt in a small saucepan and bring to gentle boil. Stir until espresso powder is completely dissolved.

5. Remove from heat and immediately pour over the chocolate. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool or pour into another bowl to cool.

6. In a separate bowl, gently whisk together egg yolks, sugar and 1/8 teaspoon of salt until thoroughly mixed. Do this gently as the goal is thorough mixing not aerating the custard. Vigorous whisking can result in a foaming surface on the pot de crème.

7. Add the warm chocolate mixture, to the eggs in a slow stream, whisking constantly. Again use a gentle hand. You don’t want air bubbles.

8. Pour the mixture through a fine mesh sieve into a glass measuring cup or other container with a pouring spout. Set aside.

9. Line bottom of a baking pan large enough to hold all containers with a folded kitchen towel.

10. Place ramekins or espresso cups on towel.

11. Divide pot de crème among containers. Pour hot water into pan so that it comes halfway up the sides of ramekins or espresso cups.

12. Bake 30-35 minutes just until they are firm 1/4 inch of the way from the sides, but the center jiggles when you nudge the container. If you are using smaller containers, check for doneness at 15-20 minutes.

13. Remove from oven and transfer containers to a cooling rack.

14. Cool uncovered 1 hour.

15. Cover each ramekin and chill overnight.

16. Garnish with whipped cream and a few berries.

 

4 Comments

  1. Pingback: 2nd Annual Apps & Alcohol Party Menu | At Home With Friends

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  3. I made these for Thanksgiving this year and they were a HUGE hit! Even though they aren’t “traditional” fare for the holiday, they were just right – not too sweet, great mocha flavor, and just the right size (I used the espresso cups Judith suggests). Also, people loved the individual servings. Everyone thought I had put so much work into this, but as you can see from the recipe, these aren’t hard to make. If you are looking for an elegant, delicious dessert that will make you look like an expert, go no further!

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