Best 6 Chocolate Espresso Pots De Crème Recipes

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Indulge in a symphony of flavors with our exquisite Chocolate Espresso Pots de Crème, a collection of delectable recipes that blend the rich, velvety texture of chocolate with the invigorating aroma of espresso. Embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Our culinary repertoire features three variations of this classic French dessert, each offering a unique taste experience. The first recipe, "Classic Chocolate Espresso Pots de Crème," is a timeless masterpiece that captures the essence of this dessert. The second, "White Chocolate Espresso Pots de Crème," introduces a touch of lightness and sweetness with the use of white chocolate. Finally, the "Mocha Chocolate Espresso Pots de Crème" combines the intensity of espresso with the decadent flavors of chocolate and coffee liqueur, resulting in an explosion of flavors.

These recipes are crafted with precision, using simple yet high-quality ingredients. The combination of chocolate and espresso creates a harmonious balance of bitterness and sweetness, while the smooth custard-like texture adds a touch of elegance. Each pot de crème is meticulously prepared, ensuring a luscious and creamy consistency that will melt in your mouth.

Whether you're a seasoned baker or a novice cook, our recipes are designed to guide you through the process with ease. Detailed instructions and helpful tips ensure that you achieve perfect results every time. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful culinary adventure with our Chocolate Espresso Pots de Crème collection.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories     dessert

Time 2h16m

Yield 6 - 8 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

  • Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  • Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME



Extra-Bittersweet Chocolate Pots de Crème image

This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups heavy cream
1/2 cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt
Crème fraîche or whipped cream, for serving

Steps:

  • Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
  • In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
  • Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
  • Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 78 milligrams, Sugar 17 grams

POTS DE CREME



Pots de Creme image

Provided by Anne Burrell

Categories     dessert

Time 3h

Yield 4 servings

Number Of Ingredients 8

2 cups heavy cream
2 teaspoons instant espresso powder
3 tablespoons sugar
4 ounces bittersweet chocolate, chopped
4 large egg yolks
1 teaspoon vanilla extract
Pinch kosher salt
Mascarpone, for topping

Steps:

  • Preheat the oven to 300 degrees F.
  • Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
  • Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
  • Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
  • Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.

CHOCOLATE POTS DE CREME FOR TWO



Chocolate Pots de Creme For Two image

These rich, elegant chocolate custards are the perfect end to a romantic dinner for two.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h25m

Number Of Ingredients 7

3/4 cup heavy cream
1/2 teaspoon instant espresso powder
1/4 teaspoon pure vanilla extract
1 1/2 ounces bittersweet chocolate (70 percent), finely chopped (1/4 cup)
1 large egg yolk
1 teaspoon sugar
Coarse salt

Steps:

  • Preheat oven to 325 degrees. Bring 1/2 cup plus 2 tablespoons cream, the espresso, and vanilla to a simmer; pour over chocolate in a medium bowl. Let sit for 3 minutes; whisk until smooth.
  • In another medium bowl, whisk together egg yolk, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup. Let cool completely, stirring occasionally, about 15 minutes.
  • Place 2 teacups in the center of a baking dish. Divide custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups. Cover tightly with foil; poke several holes in foil. Bake until custard is set around edges but wobbly in center, about 25 minutes.
  • Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover, and refrigerate for at least 4 hours, and up to 2 days. Before serving, whisk remaining 2 tablespoons cream to soft peaks, and dollop over pots de creme.

CHOCOLATE POTS DE CRèME



Chocolate Pots de Crème image

At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.

Yield Makes 6 servings

Number Of Ingredients 5

2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

Steps:

  • Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
  • Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

MOCHA POTS DE CREME



Mocha Pots de Creme image

A rich, decadent chocolate pots de creme is a mouthwateringly creamy dessert everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

2 1/2 cups heavy cream
2 teaspoons instant espresso powder
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, finely chopped (1/2 cup)
4 large egg yolks
4 teaspoons sugar
Coarse salt
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 325 degrees. Bring the cream, espresso, vanilla, and chocolate to a simmer. Whisk until smooth.
  • In another medium bowl, whisk together egg yolks, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup.
  • Place six 4-ounce ramekins in the center of a baking dish lined with a towel. Divide custard among ramekins, and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with parchment paper. Bake until custard is set around edges but wobbly in center, 30 to 40 minutes.
  • Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours and up to 2 days. Serve with whipped cream, if desired.

Tips:

  • Ensure all ingredients are at room temperature before starting.
  • Use high-quality chocolate for the best flavor.
  • Don't overcook the custard base; it should be thick but still pourable.
  • Strain the custard base through a fine-mesh sieve to remove any lumps.
  • Chill the pots de crème for at least 4 hours, or overnight, before serving.
  • Garnish the pots de crème with whipped cream, chocolate shavings, or fresh berries before serving.

Conclusion:

These chocolate espresso pots de crème are a delicious and elegant dessert perfect for any occasion. They're easy to make and can be customized to your taste. So next time you're looking for a special dessert, give these pots de crème a try!

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