Best 6 Coffee Chocolate Pot De Crème Recipes

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Indulge in a symphony of flavors with our exquisite Coffee Chocolate Pot de Crème, where the richness of coffee and the decadence of chocolate intertwine to create a dessert that tantalizes the senses. This collection of recipes offers variations that cater to diverse preferences, from a classic Coffee Chocolate Pot de Crème to a delightful White Chocolate Raspberry Pot de Crème. Each recipe is carefully crafted to ensure a smooth, velvety texture and a harmonious balance of flavors. Embark on a culinary journey as you discover the perfect Pot de Crème to satisfy your sweet cravings.

Here are our top 6 tried and tested recipes!

CHOCOLATE ESPRESSO POTS DE CRèME



Chocolate Espresso Pots de Crème image

Categories     Coffee     Chocolate     Dessert     Bake     Quick & Easy     Winter     Double Boiler     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/3 cups heavy cream
2/3 cup whole milk
1 1/2 to 2 teaspoons instant-espresso powder*
6 large egg yolks
2 tablespoons sugar
Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups
Garnish: bittersweet chocolate curls (see cooks' note, below)

Steps:

  • 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 chocolate is melted and mixture is smooth.
  • Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
  • Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
  • Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
  • *Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).

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

EASY POTS DE CREME



Easy Pots de Creme image

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 8

Number Of Ingredients 8

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

Steps:

  • Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
  • Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g

CHOCOLATE AND COFFEE POTS DE CREME



Chocolate and Coffee Pots de Creme image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

2 cups heavy whipping cream
1/3 cup sugar
6 egg yolks
1 vanilla bean, split
12 ounces bittersweet chocolate, cut into 1/4-inch pieces
1/2 cup very strong, prepared, espresso coffee
8 pot de creme cups (4 to 5 ounces each)

Steps:

  • Bring the cream and sugar to a boil with the vanilla bean in a saucepan.
  • Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
  • Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled.
  • Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving

COFFEE-CHOCOLATE POT DE CRèME



Coffee-Chocolate Pot de Crème image

Categories     Coffee     Chocolate     Dessert

Yield serves 4

Number Of Ingredients 6

4 cups half-and-half
2/3 cup sugar
1/4 cup good-quality instant espresso powder
1/2 teaspoon pure maple extract
2 tablespoons unsweetened cocoa powder
6 eggs

Steps:

  • Generously butter the slow cooker insert.
  • Combine all the ingredients in a blender and process until thoroughly mixed. Pour into the prepared slow cooker. Cover and cook on low for about 2 1/2 hours, until a knife inserted into the center comes out clean. If the edges of the custard begin to puff, it's time to turn off the heat.
  • Turn off the cooker, remove the insert, and let the custard cool at room temperature for at least 1 hour. Place in the refrigerator and let cool for at least 4 hours before serving.

COFFEE POT DE CREME



Coffee Pot de Creme image

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 7

2 cups heavy cream
2 cups milk
6 egg yolks
5 ounces sugar
1 tablespoons espresso powder dissolved in 2 teaspoons water
8 (4-ounce) ramekins
8 chocolate wafer cookies

Steps:

  • In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald.
  • Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly.
  • Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer.
  • Pour into ramekins. Set ramekins onto a baking pan and fill pan with 1 inch of water.
  • Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until
  • edges of custard are set and middle is liquid.
  • Let cool completely before refrigerating. Serve with chocolate wafers.

Tips:

  • Use a good quality coffee and chocolate. This will make a big difference in the flavor of the pot de crème.
  • Don't overcook the eggs. The pot de crème should be cooked until it is just set, but not too firm.
  • Let the pot de crème cool completely before serving. This will allow the flavors to meld and develop.
  • Serve the pot de crème with a dollop of whipped cream or a scoop of ice cream.

Conclusion:

Coffee chocolate pot de crème is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With a few simple ingredients, you can create a truly special dessert that will impress your guests.

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