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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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