Best 5 Coffee Chocolate Pot De Crème Recipes

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Coffee chocolate pot de crème is a rich and decadent dessert that combines the flavors of coffee and chocolate in a smooth and creamy custard. This sophisticated and elegant dessert is perfect for a special occasion or a simple indulgence. Its smooth, custard-like texture and intense coffee chocolate flavor will tantalize your taste buds and leave you wanting more. Coffee chocolate pot de crème can be served chilled or at room temperature, making it a versatile dessert that can be enjoyed in any season.

Let's cook with our 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).

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

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.

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.

Tips:

  • Use high-quality chocolate and coffee for the best flavor.
  • Make sure the chocolate is finely chopped before adding it to the cream mixture.
  • Bring the chocolate to room temperature before adding it to the cream mixture.
  • Don't overcook the custard mixture or it will curdle.
  • Allow the pots de crème to cool completely before refrigerating.
  • Serve the pots de crème with a dollop of whipped cream or a sprinkle of chocolate shavings.

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 taste preferences. With its rich chocolate flavor and smooth, creamy texture, this dessert is sure to be a hit with everyone who tries it.

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