Here’s a perfectly decadent treat for your sweethearts. I’m sharing two versions of this pots de creme recipe: the first is an adult, chocolate-espresso version. The other is a heavenly and kid-friendly version, minus the caffeine.
Mili’s Sweets Chocolate-Espresso Pots De Creme Recipe (with instructions for Classic Chocolate Pots De Creme)
Here’s what you’ll need:
1 cup heavy whipping cream
1/2 cup semi sweet chocolate chips (I used the minis from Enjoy Life)
2 teaspoons sugar
3 large egg yolks, whisked
2 teaspoons espresso coffee, ground extra-fine
2 teaspoons brewed espresso
Here’s what you’ll do:
First, prepare your whisked egg yolks in a small bowl. Set them aside, along with your brewed expresso and fine expresso grinds. (If you are not making an espresso version, and prefer “Classic Chocolate Pots De Creme,” substitute the brewed espresso for pure vanilla extract and omit the grinds.)
In a small saucepan, combine the heavy cream, chocolate and sugar over medium heat. Stir with a whisk, constantly, for 10 minutes. To be sure that you’re chocolate doesn’t over heat or seize, I recommend setting a timer. Once the mixture begins to bubble/boil, (at 6-7 minutes, depending on your stove top) lower the heat to medium-low and whisk vigorously for the remaining couple of minutes.
When the 10 minutes are up, remove the pan from heat and allow the mixture to sit and cool for one-two minutes.
When the cooling time is up minutes are up, take about two teaspoons of the warm chocolate mixture from the saucepan, and whisk it into the egg yolks to temper them. Once incorporated, whisk all of the egg mixture into the saucepan, whisking for about 20 seconds. Add the brewed espresso and coffee grounds (or vanilla extract if you prefer the Classic recipe) Return the saucepan to medium heat. Whisk constantly for one minute. Remove from heat. Your chocolate custard is finished.
I love using espresso cups as “pots.” However, small ramekins will work nicely as well. Spoon the warm chocolate mixture into each pot. Cover each serving with plastic wrap and refrigerate for at least two hours and up to 24 hours.
Each batch of this recipe will make four, two ounce servings.
* SERVING SUGGESTIONS *
* Just before serving, finish each pot with a dusting of powdered sugar or freshly-prepared whipped cream and chocolate shavings.
* Serve with very small spoons.
Here’s how we created the hearts for each pot:
Take small cookie cutters, and outline them onto cardstock paper. Cut out the shapes and place them in the center of the pot before dusting. Gently remove to expose the chocolate shape.
Now I’ll share the version of this recipe, especially for kids, and for anyone who doesn’t appreciate the bold flavor of espresso as much as I do. We’ll do everything as explained above, except substitute the expresso items with pure vanilla extract.