Black Chocolate Mocha Pots De Crème Recipe #372770
A very decadent and rich dessert. This custard bakes up soft and luscious and is meant to be baked and served in it's own little pot. Enjoy!
by Nif
1¼ hours | 15 min prep
SERVES 8
- 8 ounces bittersweet chocolate, best quality, finely chopped
- 4 cups heavy cream
- 1 tablespoon brewed coffee, dark-roast
- 1 pinch sea salt
- 6 egg yolks, preferably free-range
- 1/2 cup golden brown sugar, packed
- softly whipped cream (optional)
- Preheat the oven to 325 degrees Fahrenheit.
- In a heavy saucepan, heat the chocolate, cream, coffee and salt over low heat until chocolate melts. Remove from heat and whisk until smooth. Set aside to let cool slightly. In a bowl, whisk together the egg yolks and sugar. Gradually whisk the warm chocolate cream into the egg mixture.
- Strain into eight four or five ounce ramekins. Place the ramekins in a large ovenproof dish. Carefully pour enough hot water into pan to come halfway up the side of ramekins. Carefully place in the oven and bake until set but still jiggly in the center, about 45 minutes. Remove ramekins from water bath and refrigerate for at least two hours or until chilled or for up to 48 hours. Serve with softly whipped cream, if desired.
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5 stars