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Chocolate Pots de Creme with Espresso Whipped Cream

Chocolate Pots de Creme – Rich and luxurious chocolate custard with a silky dollop of Espresso Whipped Cream on top. This no-oven pot de creme recipe is the perfect way to end an elegant meal.

Chocolate Pots de Creme with Espresso Cream

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.

I want chocolate pots de creme with espresso AND 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 chocolate espresso custard recipe that would thicken and set, like a classic chocolate pot de creme recipe, without the oven time.

Chocolate Pots de Creme Recipe with Espresso Cream

Incredible Chocolate Pots de Creme

These Chocolate Pots de Creme with Espresso Whipped Cream topping are not only a salute to the artistry of the cups they are served in, they are a celebration of luscious, dark flavors.

The kind of flavors that bring you to a stand still, then have you coming back for more.

Each silky spoonful features the perfect balance of chocolatey sweetness with a bite of that rich and aromatic espresso flavor we love.

Marvelous Chocolate Pots de Creme with Espresso Cream

And you’ll definitely want to top each luxurious chocolate espresso pot de creme with a generous dollop of Espresso Whipped Cream!

Refreshingly cool and creamy, the espresso in this whipped cream brings out the espresso flavor in the pot de creme, while also adding some essential lightness to this otherwise incredibly rich dessert. It takes just minutes and little effort to make, but whipped cream makes every treat seem a bit fancier!

And who doesn’t love chocolate covered espresso beans!? They are simply the perfect garnish for these pots de delight!

Get the Full Chocolate Pots de Creme with Espresso Whipped Cream Recipe Below!

Chocolate Custard with Whipped Cream

Decadence is achieved in this dessert by way of a terrifically simple ingredients list that features mainly whole, real foods.

Here are the Ingredients You’ll Need to Make Chocolate Pots de Creme

  • Dark chocolate – either chopped or as dark chocolate chips
  • Large egg yolks
  • Granulated sugar
  • Salt
  • Instant espresso powder
  • Heavy cream
  • Milk – I recommend whole milk, but you can use 2%
  • Vanilla

Wondering what to do with the egg whites that aren’t needed for this recipe? You can keep them in an airtight container in the fridge for up to three days, and use them to make Real Sweet Potato Souffles or homemade macaroons!

Ingredients for Espresso Whipped Cream

  • Heavy cream – nice and cold!
  • Granulated sugar
  • Instant espresso powder

Chocolate Pots de Creme

Easy Chocolate Pots de Creme with Espresso Whipped Cream

This chocolate custard recipe is quite easy when you make on the stovetop and use a blender to get that perfectly creamy consistency. I love that I can make an entire batch at once, and then cool to perfection in my oh-so adorably presentable espresso cups!

Here’s How to Make Chocolate Pots de Creme:

1. First, place the chopped dark chocolate or chocolate chips in a blender, and set a fine-mesh sieve over the blender jar. Set the blender aside for now.

2. Next, place the egg yolks, sugar, salt, espresso powder, cream and milk in a small saucepan, and whisk well. Cook the mixture over medium-low heat, stirring and scraping the sides of the pan for 10-15 minutes, until it thickens. Be careful to not let the custard simmer!

Tip: To test the consistency of your custard, dip a spoon into the mixture and drag your finger through it. If the line remains firm, it’s ready.

3. 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.

4. Divide the mixture between eight 2-ounce espresso cups. Place a dish towel on the counter and tap each espresso cup gently on the dish towel to work the bubbles out of the custard. Cool the pots de creme to room temperature, and then cover each espresso cup with plastic wrap and refrigerate for at least 3 hours.

You can prepare these chocolate pots de creme in advance and keep in the fridge until you’re ready to enjoy, up to one week!

Marvelous Chocolate Custard

How to Make Espresso Whipped Cream

You’ll want to make this incredibly easy yet so impressive Espresso Whipped Cream to enjoy on all of your desserts… And with every cup of coffee from now on, too!

1. Place the cream, sugar, and instant espresso powder in a medium bowl, and use an electric mixer to blend for several minutes, until light and fluffy.

2. Use plastic wrap to cover the bowl, and refrigerate until you’re ready to use, or for up to three days.

That’s it!

To serve the Chocolate Pots de Creme with Espresso Whipped Cream, take the cups out of the fridge and allow to come to room temperature for approximately 20 minutes. Add a dollop of whipped cream to each pot de creme, and garnish with either a chocolate covered espresso bean or chocolate shavings.

Enjoy these rich and decadent chocolate custard desserts at your next dinner party, and guests are sure to leave with a smile!

Chocolate Pots de Creme with Espresso Cream

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Chocolate Pots de Creme with Espresso Whipped Cream

Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling Time: 3 hours
Total Time: 3 hours 25 minutes
Chocolate Pots de Creme - Rich and luxurious chocolate custard with a silky dollop of Espresso Whipped Cream on top. This no-oven pot de creme recipe is the perfect way to end an elegant meal.
Servings: 8

Ingredients

For the Chocolate Pots de Creme:

For the Espresso Creme:

To Garnish:

  • chocolate covered espresso beans, or
  • chocolate shavings

Instructions

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 eight 2-ounce espresso cups. Place a dish towel on the counter and tap each espresso cup gently on the dish towel 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*.

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.

Notes

* You can refrigerate the custard-filled espresso cups for a minimum of three hours, and can store in the fridge until you're ready to serve for up to one week.
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.

Nutrition

Serving: 1serving, Calories: 314kcal, Carbohydrates: 16g, Protein: 4g, Fat: 26g, Saturated Fat: 15g, Cholesterol: 136mg, Sodium: 64mg, Potassium: 189mg, Fiber: 2g, Sugar: 11g, Vitamin A: 775IU, Vitamin C: 0.2mg, Calcium: 61mg, Iron: 2.3mg
Course: Dessert
Cuisine: American, French
Author: Sommer Collier

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49 comments on “Chocolate Pots de Creme with Espresso Whipped Cream”

  1. A perfect coffee dessert really

  2. Pingback: 3-Ingredient Chocolate Truffle Recipe - A Spicy Perspective

  3. Pingback: Homemade gourmet comfort food recipes | Engineer Mommy

  4. I was wondering if you could remake this recipe with chilli and/or nutmeg in it.. Something to add a little holiday cheer even. Beautiful and great job.

  5. Those cups are adorable (love all things VB), and the perfect thing for pots de creme! I always make my pots de creme on the stovetop — I think the texture is more consistently creamy. TIP: aim for heating the stovetop mixture to 160F for egg safety. I always hand stir my chocolate to melt… does blenderizing add some mousse-iness? Best thing about finding this post? I’ve made chocolate/espresso truffles, but now espresso pdc? Ohhh! Thanks!

  6. Oh MY, those look wicked good!

  7. Pingback: Chocolate Espresso Pots de Creme with Espresso Whipped Cream Recipe | Best Friends For Frosting

  8. Pingback: Villeroy & Boch Blog Recipe: Chocolate Espresso Pots de Crème with Espresso Whipped Creme — Villeroy & Boch Blog

  9. Those are such pretty cups! I would get a set but I’m rapidly running out of storage.

  10. Pingback: Homemade gourmet comfort food recipes | MondoMom

  11. Those espresso cups are absolutely beautiful. And those pots de creme…irresistible, Sommer!

  12. How precious are those cups, so dainty and sweet. I love pots de creme and seem to only make them in Feb, lol. The whipped cream is heaven! love,love,love..

  13. Bookmarking these! I love how quick they are to make.

  14. I love these so much, I need a new word for love! And I adore those little cups!

  15. Just lovely! Can I have one please? And I especially love the china you served them in. So bright and colorful. Thank you for sharing. I hope you have a blessed week, my friend.

  16. Wonderful recipe! Something to definitely make ;-)

  17. I love the pretty dishes! They really make these so pretty. Also, lovely recipe!

  18. GORGEOUS! So thick and creamy. Coffee and chocolate are my ideal treat!

  19. Oh yum! Chocolate and Espresso, I couldn’t think of a better combination! Sounds fab!!

  20. The best part of food blogging is that first bite … yeah, I saw it there on the spoon, the first taste, gone with nary a witness. ;) Love this recipe! Wish I had a spoon to join you.

  21. This is so beautiful! Thanks for linking to the source of the espresso cups, they are so lovely and bright! I can’t wait to try this recipe :)

  22. Oh how I love pots de creme! Espresso sounds like a fantastic flavoring :) Mmmm!

  23. Ooh. Every time I come across a pots de creme recipe I think, “what’s that,” and then, “I’ve got to try it!” Now that you’ve made an chocolate and espresso version I’m kinda very tempted to try this mystery dessert out.

  24. Absolutely beautiful!! What a luxurious treat to sit and enjoy :)

  25. Looks delish! Also, I absolutely LOVE your espresso cups! The set is gorgeous.

  26. These little espresso cups are just stunning! The pots de creme look gorgeous with the whipped topping & chocolate covered espresso bean. Really sounds like a delicious ending to an elegant meal. Wonderful recipe!!

  27. I love that you used pretty coffee mugs for this! And that espresso whipped cream sounds soooo good!

  28. Stunning little coffee desserts, served in absolutely adorable little cups. Think I am in love! :)

  29. Pots de Creme where the first elegant dessert I made for the first dinner party I had planned when I was a young girl in her 20’s. A wonderful older friend assured me that it would be perfect despite my protestations of, ‘It’s really just chocolate pudding, right?’

    I learned the answer firsthand how wrong I was and this luscious dessert remains a favorite to this day.Espresso whipped cream? Absolutely!

  30. Ahhhh…..these look absolutely amazing! I’m such a sucker for anything that combined chocolate & espresso.

    P.S. I love the dishes!

  31. These look absolutely decadent! I love your little cups too. They are so cute.

  32. Oh my, you are killing me with this!!!!!!!!!! It looks amazing, I’m trying it tonight! :)

  33. I love Pots de Creme but have never tried it with espresso. I bet it is phenomenal!

  34. Not only are the espresso cups beautiful but so it what you’ve filled them with :) Really great presentation for these, and I’m glad you were able to come up with a stove-top version.

  35. Wow such a lovely creation! and the tea cups are gorgeous.

  36. OH….MY……GOODNESS! I seriously just drooled on my keyboard. Can’t wait to try this!

  37. Oh yum, Sommer!! I am swooning over your gorgeous photos!!

  38. When it comes to coffee desserts, I’m a firm believer that stronger is better, so these little pots de creme are totally calling my name (and so are those cups, but that’s beside the point). :) Love the fact that even the cream is espresso flavoured… perfect!

  39. Looks delicious!!! So creamy, love the texture!

  40. The thought of not having to put the pudding through a hot water bath is wonderful to me! It looks delicious. I love espresso, well, coffee of any kind, so this would be a perfect romantic dinner for Hubby and me. Now I just need a sitter!

  41. These sound so perfect. What a great idea to cook them on the stovetop, I love it!

  42. Those little mugs and plates are incredibly cute. Love the bright colors in them, they remind me of the set my mom gave me from my dad’s mom who got them in India. Same bright colors.
    The chocolate inside definitely helps too ;)

  43. HI !
    Beautiful and simply adorable pots, great choice and lovely expresso recipe to complement. The chocolate bean is looking so cute… !
    CHeers, sonia

  44. Oh my gosh they are perfect! How I wish I finished every dinner with this.