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chocolate espresso pots de creme

As I promised yesterday, here’s the second recipe from the current special edition of Gourmet magazine.

Although Gourmet has ceased their monthly publications, they’re still doing special editions in print form! This recipe for Chocolate Espresso Pots de Creme, as well as yesterday’s recipe for a speedier version of Coq au Vin, comes from their most recent issue. {Gourmet has given me their blessing to republish both of these recipes}

I love the use of coffee and espresso in chocolate desserts. It brings out the chocolate flavor and adds depth that you just can’t get from chocolate alone. These were incredibly simple to make but you’d never guess it once you taste them. I made ours on a weeknight after dinner. We didn’t have time to let them chill completely so ours were still slightly warm…and so, so creamy and chocolatey.

Yet another hit from Gourmet. So glad they’re still around!

chocolate pots de creme

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Chocolate Espresso Pots de Creme
  • 6 oz 60% cacao bittersweet chocolate, finely chopped
  • 1 1/3 cups heavy cream
  • 2/3 cup whole milk
  • 1 1/2 t instant espresso powder
  • 6 large egg yolks
  • 2 T sugar
  1. Preheat oven to 300F with rack in the middle of oven.
  2. Put chocolate in a heatproof bowl.
  3. Bring cream, milk, espresso powder and a pinch of salt (a pinch is three fingers!) just to a boil in a small heavy saucepan, stirring until powder dissolves. Pour over chocolate; whisk until chocolate is melted and mixture is smooth.
  4. Whisk together yolks, sugar and a pinch of salt in another bowl; add warm chocolate mixture in a slow stream, whisking. Pour custard mixture through a fine-mesh sieve into a 1-qt glass measure; cool completely, stirring occasionally, about 15 minutes.
  5. Line bottom of a baking pan (large enough to hold 8 4-5 oz 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 center, 30-35 minutes.
  6. Transfer ramekins to a rack to cool and set, uncovered, about 1 hour. Chill, covered, until cold, at least 3 hours.

To make chocolate shavings to top with, shave chocolate with a vegetable peeler.

Kristy Bernardo
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Sunday 13th of October 2013

help!!!! whats does it mean by 2 T sugar. Teaspoons or tablespoons???

the wicked noodle

Friday 18th of October 2013

Ryan, I replied immediately to your email address but never heard back; I hope you got the message! Just in case...T stands for tablespoon and t stands for teaspoon. Hope it all turned out for you!


Sunday 21st of July 2013

What do you mean by "hot water bath"? Do you put the kitchen towel in the oven??

the wicked noodle

Wednesday 24th of July 2013

Jacqueline, a hot water bath is when you add very hot water to the pan (about 1/2-2/3 up the side of the dishes), it allows whatever you're cooking to cook more gently and is typically used for cheesecakes and custards. You do put the towel in the oven; when you fill up the pan with water it will prevent the dishes from slipping. Hope that helps! :)


Thursday 18th of April 2013

Any chance you can use either just milk or just cream? Or sub in half and half? Trying to cut down on ingredients since I really don't use rich creams much.

the wicked noodle

Thursday 25th of April 2013

Tori, I've heard of this being done but the end product won't be quite the same. But give it a go!


Sunday 7th of April 2013

too tempting. i'm going to have to find a way to make this eggless -_-

Mary @ Fit and Fed

Tuesday 13th of November 2012

Thanks, I had no idea that Gourmet was still around in special editions, that's good to know! Just the other day I made a similar dessert from Former Chef (Chocolate Budino with Espresso Creme). Based on that I am sure that your Pots de Creme are both easy and divine. Her method was similar until you get to the end- where you bake the custards, just had you stir it on the stove on low for several minutes.

the wicked noodle

Monday 19th of November 2012

Both are definitely great ways to make custard. I'll take it any way! :-)