290 minutes
A rich and velvety dessert made with bittersweet chocolate and a hint of espresso, topped with whipped cream.
Bittersweet Chocolate, chopped fine
0 oz
each
0 oz
0 oz
cups
cups
tablespoons
Instant Espresso Powder
teaspoons
tablespoons
cups
teaspoons
teaspoons
Cocoa Powder, for garnish
optional
Chocolate Shavings, for garnish
optional
1. Prepare chocolate
Begin by placing the finely chopped bittersweet chocolate into a medium bowl, and set a fine-mesh strainer over the bowl, ready for the custard.
2. Whisk egg yolks, sugar, and salt
In a separate bowl, whisk together the 5 large egg yolks, 5 tablespoons of sugar, and ¼ teaspoon of salt until they are well combined.
3. Combine with cream and half-and-half
Gradually whisk in 1.5 cups of heavy cream and 0.75 cup of half-and-half until the mixture is smooth and uniform.
4. Cook custard
Pour this mixture into a medium saucepan and cook over medium-low heat while stirring constantly with a wooden spoon. This constant stirring is crucial as it prevents the eggs from overcooking and ensures a silky texture. Cook the mixture for about 8 to 12 minutes, or until the custard thickens and reaches a temperature of 175 to 180 degrees Fahrenheit.
5. Strain custard over chocolate
Once the custard has thickened, pour it through the fine-mesh strainer over the chopped chocolate and let it stand for 5 minutes. The heat from the custard will melt the chocolate.
6. Combine chocolate and custard
Gently whisk the mixture until it is smooth and fully combined. In a small bowl, mix 1 tablespoon of water with 0.5 teaspoon of instant espresso powder until dissolved, then whisk this mixture into the chocolate along with 1 tablespoon of vanilla extract.
7. Pour into ramekins
Divide the chocolate mixture evenly among eight 5-ounce ramekins. Gently tap each ramekin on the counter to remove any air bubbles. Allow the ramekins to cool to room temperature, then cover and refrigerate them for at least 4 hours until they are thoroughly chilled.
8. Stand at room temperature
Before serving, let the pots de crème stand at room temperature for about 20 to 30 minutes.
9. Prepare whipped cream
To prepare the whipped cream, beat 0.5 cup of chilled heavy cream, 2 teaspoons of sugar, and 0.5 teaspoon of vanilla extract in a stand mixer fitted with the whisk attachment until stiff peaks form, which should take about 1 to 3 minutes.
10. Serve and garnish
Dollop a generous spoonful of whipped cream on each pot de crème. For an extra touch, you can garnish with a sprinkle of cocoa powder or a few chocolate shavings. Serve and enjoy the rich, velvety goodness!
Skip the chocolate and espresso, and infuse your cream with a scraped vanilla bean pod. This is the most traditional version and offers a pure, rich vanilla flavor.
Swap the type of chocolate from dark to milk for a sweeter, creamier taste. Use a chocolate with a different cocoa percentage to adjust the intensity. Incorporate flavored chocolate, like orange or raspberry-infused chocolate, for a fruity twist.
Add a splash of your favorite liqueur—such as Grand Marnier, Amaretto, or Bailey's Irish Cream—to the custard mixture for an adult version of the dessert.
Create a caramel or butterscotch base by caramelizing sugar before adding the cream. This will give you a rich and indulgent variation with a deep, caramelized flavor.
Substitute white sugar with brown sugar, honey, or maple syrup for different sweetness levels and flavors. Add a caramelized sugar topping to create a crème brûlée effect, adding a textural contrast with a crackly sugar crust.
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