Rich and luxurious Chocolate Pots de Creme with a silky dollop of Espresso Creme on top! This no-oven pot de creme recipe is the perfect way to end an elegant meal.
In cooking, you can draw inspiration from just about anything. I’ve been eyeing these gorgeous little espresso cups from my favorite dish company, Villeroy & Boch.
Aren’t they fabulous?
…And I thought, nothing could fill them better than a smooth, creamy, chocolatey treat with an ample shot of espresso.
I’m not talking about a little pinch of coffee to accentuate the chocolate. I’m talking espresso in the forefront. And then, of course, more espresso on top. …With a chocolate covered espresso bean as a garnish.
The problem was, these delicate little cups are made of porcelain. I didn’t want to risk placing them in the oven (in a water bath) as you normally would for chocolate pots de creme.
So I decided to work up a stove-top recipe that would thicken and set, like a classic chocolate pot de creme recipe, without the oven time.
These Chocolate Pots de Creme with Espresso Creme topping, are not only a salute to the artistry of the cups they are served in, they are a celebration of rich dark flavors.
The kind of flavors that bring you to a stand still, then have you coming back for more.
More Creamy Goodness:
Frozen Chocolate Peanut Butter Terrine ~ Sprinkle Bakes
Mint Cheesecake ~ Zoe Bakes
Honey Lemon Pots de Creme ~ Tartlette
Chocolate Pots de Creme with Espresso Whipped Cream
Yield: 8 servings
Prep Time:10 minutes active time + 3 hours chill time
Cook Time:15 minutes
Chocolate Espresso Pots de Creme with Espresso Whipped Cream
For the Chocolate Pots de Creme:
- 5 ounces dark chocolate, chopped (or chips)
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons instant espresso powder
- 1 cup heavy cream
- 5 tablespoons milk
- 2 teaspoons vanilla
For the Espresso Creme:
- ½ cup cold heavy cream
- 1 tablespoon granulated sugar
- 1/3 teaspoon instant espresso powder
- For the Chocolate Pot de Crème: Place the chocolate in a blender and set a fine-mesh sieve over the top of the blender jar. Set aside.
- Place the egg yolks, sugar, salt, espresso powder, cream and milk in a saucepan. Whisk well. Cook the mixture over medium-low heat. Stir and scrape the sides of the pan for 10-15 minutes, until it thickens. To test the consistency, dip a spoon into the mixture and drag your finger through it. If the line remains firm, it’s ready. *Do not let the custard simmer.
- Pour the custard through the sieve into the blender jar. Allow the mixture to sit and melt the chocolate for 5 minutes. Place the lid on the blender, leaving it slightly jarred to vent. Puree until smooth, then add the vanilla and puree again.
- Divide the mixture between 8 – 2 ounce espresso cups. Place a dishtowel on the counter and tap each espresso cup gently on the dishtowel to work the bubbles out of the custard. Cool to room temperature. Then cover each espresso cup with plastic wrap and refrigerate for at least 3 hours, but up to 1 week.
- For the Espresso Whipped Cream: Using an electric mixer, whip the cream, sugar and instant espresso powder until light and fluffy. Cover and refrigerate until ready to serve.
- Before serving, let the pots de crème stand at room temperature for 20 minutes. Then dollop a tablespoon of whipped cream on top of each espresso cup and garnish with chocolate shavings or a chocolate covered espresso bean.
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