Best 3 Mocha Pot De Creme Recipes

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Indulge in the velvety richness of Mocha Pot de Crème, a classic French dessert with a coffee twist. This collection of recipes presents a variety of takes on this delectable custard, each offering a unique flavor experience. From the classic Mocha Pot de Crème, where dark chocolate and coffee meld harmoniously, to the White Chocolate Mocha Pot de Crème, with its delicate sweetness, this article has a recipe for every palate. For those who prefer a boozy twist, the Kahlua Mocha Pot de Crème infuses coffee liqueur for an extra layer of indulgence. And for those with dietary restrictions, the Gluten-Free Mocha Pot de Crème provides a delicious alternative without compromising on flavor. With step-by-step instructions and helpful tips, these recipes guide you through the process of creating this elegant dessert, perfect for any occasion.

Here are our top 3 tried and tested recipes!

MOCHA POT DE CREME



Mocha Pot De Creme image

Provided by Tyler Florence

Categories     dessert

Time 3h15m

Yield 6 servings

Number Of Ingredients 7

3 cups heavy cream
1/2 teaspoon pure vanilla extract
1/4 cup whole black coffee beans
6 large egg yolks
1/2 cup sugar
3 tablespoons brewed espresso coffee, cold
2 ounces semisweet chocolate, melted and cooled

Steps:

  • Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
  • In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate.
  • Preheat the oven to 325 degrees F.
  • Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.

MOCHA POTS DE CRèME



Mocha Pots De Crème image

A little effort goes a long way with these easy puddings, which make a sweet treat for chocolate and espresso lovers alike. For the chocolate portion of the recipe, be sure to go with chopped chocolate bars instead of chocolate chips, since the bars melt better!

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 8 mocha pots de crème

Number Of Ingredients 8

8 ounces bittersweet chocolate, chopped
1 1/2 cups whole milk
1 cup heavy cream
6 large egg yolks
6 tablespoons sugar
3 teaspoons espresso powder
1/4 teaspoon salt
Chocolate-covered espresso beans, chopped, for topping

Steps:

  • Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a 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 down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.

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:

  • Use dark chocolate with a 70% or higher cacao content for a rich, intense flavor.
  • Butter or grease the ramekins well to prevent the pots de creme from sticking.
  • Place the ramekins in a water bath to prevent the pots de creme from curdling or developing a skin.
  • Bake the pots de creme until they are just set in the center. The pots de creme will continue to cook as they cool.
  • Chill the pots de creme for at least 4 hours, or overnight, before serving.
  • Garnish the pots de creme with whipped cream, chocolate shavings, or fresh berries before serving.

Conclusion:

Mocha pots de creme are a delicious and elegant dessert that are perfect for any occasion. They are easy to make and can be made ahead of time, making them a great option for busy hosts. The combination of coffee and chocolate is a classic pairing that is sure to please everyone. So next time you are looking for a special dessert, give this recipe a try.

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