Chocolate Pot de Crème with Espresso Whipped Cream Topping

Chocolate Pot de Crème with Espresso Whipped Cream Topping

Pots de Crème Ingredients:

§ 9 ounces High Quality Semi-Sweet Chocolate (Chopped)

§ 2 ½ Cups Heavy Cream

§ 6 Large Egg Yolks

§ 5 Tablespoons Granulated Sugar

§ ¼ Teaspoon Salt

Espresso Whipped Cream Topping Ingredients

§ 1 Cup Heavy Cream

§ 2 Tablespoons Espresso

§ 2 Tablespoons Powdered Sugar


§ Whisk cream, egg yolks, sugar and salt in a heavy bottomed medium saucepan over medium heat. Cook, stirring constantly with heatproof spatula until the mixture is thick enough to coat the spatula and almost boiling 5 to 6 minutes.

§ Immediately, pour the cream mixture over the chocolate in a bowl. Whisk until completely melted.

§ Divide the chocolate mixture among ramekins or small cups and refrigerate until set (about 2 hours).

§ Whip 1 cup Heavy Cream, Espresso & Powdered Sugar with Mixer until fluffy and stiff peaks form.

§ When ready to serve top Pot De Crème with Espresso Whipped Cream.

§ Garnish lightly with shaved chocolate.

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