I was searching for a recipe that would fill my chocolate craving, so Lesley Graham of LSW came up with this embarrassingly simple, yet satisfying pot de creme recipe.
“If I ever wrote a love note to a dessert it would be to these pots de creme. Had to choose a last meal? These are on the menu. Stuck somewhere between a mousse and a pudding, this rich custard-y amazingness is creamy and decadent. I usually reserve making it for romantic holidays such as anniversaries and valentine’s but I wanted to make them for our small group last night (true love). They look fancy even though they are simple to make. Lucky for me Matilda was happy to help. That sweet babe loves being in the kitchen. She’s the best company.”
Mocha Pots de Creme
You will need:
- 2 bars semi sweet chocolate (I use Ghiradelli)
- 1 T espresso powder
- 1 1/2 cups heavy cream (1 cup for pots de creme and 1/2 for whipped cream)
- 1 1/2 cups whole milk
- 6 egg yolks
- 5 tablespoons granulated sugar
- 1/4 teaspoon of salt
- 1 teaspoon powdered sugar for whipped cream
Step one: break apart the chocolate and place in a blender.
Step two: separate the egg whites from yolks of six eggs. Place in a heavy bottomed pan like a dutch oven.
Step three: add cream, milk, sugar, salt and turn on medium hit. Stir constantly.
Step four: Stir until custard comes to a simmer and remove from heat.
Step six: pour custard into blender immediately. Add espresso and then blend until smooth.
Step five: pour into cups, ramekins, jars, etc. and place in fridge to cool. Cool for 2 1/2 hours or overnight.
Step six: pour remaining cream and powdered sugar into a mixer and beat on high until soft peaks form.
Step seven: top cooled pots de creme with whip and enjoy!