These mini chocolate espresso pots de creme are the perfect ending for a dinner party. Each serving is only 1/4 C, so there is no reason for feeling guilty for having dessert, yet their flavor is amazingly rich. They are perfect served with a cup of coffee or a digestif.
They are as dark as espresso and full of bittersweet chocolate. There is only 1 tablespoon of sugar added to the mixture beyond what is in the chocolate.
I like to serve them with a bit of whipped cream on top and a demitasse spoon. If you really want to be elegant, you can serve this in espresso cups and saucers. How fancy is that?
Chocolate-Espresso Pots de Creme
1 1/4 C heavy whipping cream
2 tsp. instant espresso powder
3 ounces of bittersweet chocolate (about 65% to 75% cacao) finely chopped
3 extra large egg yolks
1 T granulated sugar
1/2 tsp vanilla extract
Pinch of salt
2 to 3 cups of boiling water for the water bath
- In a 1 quart saucepan, bring the heavy cream and espresso to a boil, whisking to dissolve the espresso.
- Remove the pan from the heat, add the chocolate, and whisk until all of the chocolate is fully incorporated. It sometimes will take a while.
- Preheat the oven to 325 degrees F with a rack in the middle.
- Using a stand mixer, hand mixer, or a whisk, mix the egg yolks to break them up. Add the sugar, vanilla, and salt and continue whisking until well blended.
- Slowly add the chocolate cream mixture while whisking/mixing constantly to thoroughly blend the ingredients.
- Strain the mixture into a 2 cup measuring cup.
- Divide the mixture evenly among the 8 ramekins.
- Place the ramekins into a quarter sheet pan or a 2 quart casserole and bring 2 to 3 cups of water to a boil. I usually do it in a large Pyrex measuring cup in the microwave. It makes it easier to poor into the pan.
- When the water is boiling, pour it into the baking pan so that it comes about half way up the sides of the ramekins. Cover the pan tightly with foil and carefully place it in the oven.
- Bake for 25 to 27 minutes, until the sides are done but the middle is still slightly soft.
- Cool the ramekins on a cooling rack. At this point, you can serve them warm if you like for a soft dessert.
- To serve cold, once they have cooled, cover loosely with wax paper and then cover tightly with plastic wrap. Chill for at least 2 hours. They are great for making ahead of time.
- Serve with a tiny spritz of whipped cream.