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Categories: Desserts, Vegetarian

Mocha Pots de Creme

True pots de creme are baked rather than being cooked on the stovetop, but this recipe is quite good anyway. Look for instant espresso powder at Italian markets and gourmet markets. Read more

Total time: 30 minutes plus 3 hours chilling | Serves 4
  • 1 1/2 cups whipping cream
  • 1/2 cup whole milk
  • 1 1/2 teaspoons instant espresso powder
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 2 1/4 tablespoons light brown sugar
  • Dash salt
  • 6 egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup chilled whipping cream and 1 teaspoon sugar, softly whipped, for garnish

Step 1Place the cream, milk, espresso powder, chocolate, brown sugar and salt in the top of a double boiler. Cook over simmering water, stirring often, until the mixture is scalding and the chocolate has melted, about 5 minutes. Stir until smooth.

Step 2Whisk the egg yolks lightly in a small bowl, then gradually whisk in half of the chocolate mixture. Pour into the double boiler with the remaining chocolate mixture. Cook, stirring, until the mixture has thickened and mounds when spooned, about 15 minutes. Remove from the heat. Stir in the vanilla, then pour into 4 pots de creme cups, demitasse cups or small custard cups, dividing evenly. Cool, uncovered, then chill until cold, covered, about 3 hours or overnight.

Step 3To serve, top with small dollops of whipped cream. Serve immediately.

Each serving:
561 calories; 130 mg sodium; 421 mg cholesterol; 44 grams fat; 24 grams saturated fat; 39 grams carbohydrates; 8 grams protein; 2.50 grams fiber.
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