I have always loved adding coffee to chocolate desserts. Even when it’s barely noticeable, coffee adds a wonderful layer. One day I was following my classic pot de crème recipe when I decided to pump up the volume on the coffee flavor. Did my guests like it? You bet. The experiment was such a success that, since then, my Cappuccino Pots de Crème have been a common request when I invite people over. Here is an easy and foolproof way to make them:
- 10oz bittersweet chocolate
- 3 cups + 1 cup heavy cream
- 6 egg yolks
- 5 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp espresso powder
- Place chocolate in a large bowl and set aside.
- In a small bowl, whisk together 3 cups of the cream, yolks and sugar. Pour in a saucepan and heat on a medium flame. Slowly stir the whole time with a wooden spoon. The custard is ready when it coats the back of the spoon (about 5 minutes) or reaches 175 degrees F.
- Pour hot custard over chocolate and stir to melt it. Add vanilla extract and espresso powder. Pour mixture in coffee cups and refrigerate.
- Once the chocolate has set (about 30 minutes), whisk 1 cup of heavy cream with a dash of sugar to firm peaks. Spoon whipped cream over each pot de crème.
Place chocolate in a large bowl and set aside:
In a small bowl, whisk together 3 cups of the cream, yolks and sugar. Pour in a saucepan and heat on a medium flame. Slowly stir the whole time with a wooden spoon. The custard is ready when it coats the back of the spoon (about 5 minutes) or reaches 175 degrees F.
Pour hot custard over chocolate and stir to melt it. Add vanilla extract and espresso powder:
Pour mixture in coffee cups and refrigerate:
Once the chocolate has set (about 30 minutes), whisk 1 cup of heavy cream with a dash of sugar to firm peaks. Spoon whipped cream over each chocolate cup.
Store in the refrigerator until ready to serve:
Just pinned these. I’m such a coffee head. These sound delish!