Chocolate Espresso Pots de Crème

Chocolate Espresso Pots de Crème
Photo by Anna Williams


  • 8 4- to 5-oz ramekins or pot de crème cups
  • bittersweet chocolate curls
  • 2/3 cup whole milk
  • 6 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 6 large egg yolks
  • 2 teaspoons instant-espresso powder
  • 1 1/3 cups heavy cream
  • + 1 more ingredients
    • 2 tablespoons sugar

Put oven rack in middle position and preheat oven to 300°F. Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocola...

View full recipe at Epicurious


Variations on Chocolate Espresso Pots de Crème

  • Chocolate-Espresso Pots de Crème
    • Garnishes: unsweetened whipped cream, lavender
    • 8 ounces semisweet chocolate, cut into chunks (we tested with Scharffen Berger)
    • 1/4 cup brandy
    • +4 other ingredients

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