Mocha Pot de Crème
Valentine’s day always brings to mind chocolate and roses. This dessert is my new chocolate/coffee pot de crème holiday special. Use 70% or higher dark chocolate. I used an 85% Valrhona chocolate bar which made this dish superb! Add more or less instant espresso as your tastes dictate. It is best made the day before serving. This dessert is a luscious creamy pot of chocolate best served with a dollop of whipped cream. Roses not included!
4 to 6 servings
INGREDIENTS:
3 ½ ounces dark chocolate (70% or above), finely chopped
1 ⅓ cups heavy cream
1 tablespoon espresso powder
2 egg yolks
4 tablespoons allulose or granulated sugar
Pinch of kosher salt
1 teaspoon vanilla
Whipped cream (optional)
DIRECTIONS:
1. Preheat oven to 300 degrees. Place espresso cups or small ramekins into a baking pan.
2. In a heavy saucepan, bring the cream and espresso to a boil. Remove from the heat and whip in the chocolate until smooth.
3. Whip the egg yolks, allulose, salt, and vanilla in a mixing bowl. Slowly pour the hot chocolate mixture into this mixture, whipping constantly. Strain through a fine mesh sieve. Distribute this mixture into the espresso cups or ramekins and add hot tap water halfway up the sides of the cups. Cover the pan with foil and prick holes in the foil with a fork to allow steam to escape—place in the center of the preheated oven.
4. Bake until all but the center of each cup is set (the center will still be jiggly), about twenty-five to thirty minutes. Transfer the cups to a wire rack to cool completely, for about one hour. Refrigerate for at least two hours up to two days. Serve chilled with whipped cream.
Mocha Pot de Crème
Ingredients
- 3 ½ ounces dark chocolate (70% or above), finely chopped
- 1 ⅓ cups heavy cream
- 1 tablespoon espresso powder
- 2 egg yolks
- 4 tablespoons allulose or granulated sugar
- Pinch of kosher salt
- 1 teaspoon vanilla
- Whipped cream (optional)
Instructions
- Preheat oven to 300 degrees. Place espresso cups or small ramekins into a baking pan.
- In a heavy saucepan, bring the cream and espresso to a boil. Remove from the heat and whip in the chocolate until smooth.
- Whip the egg yolks, allulose, salt, and vanilla in a mixing bowl. Slowly pour the hot chocolate mixture into this mixture, whipping constantly. Strain through a fine mesh sieve. Distribute this mixture into the espresso cups or ramekins and add hot tap water halfway up the sides of the cups. Cover the pan with foil and prick holes in the foil with a fork to allow steam to escape—place in the center of the preheated oven.
- Bake until all but the center of each cup is set (the center will still be jiggly), about twenty-five to thirty minutes. Transfer the cups to a wire rack to cool completely, for about one hour. Refrigerate for at least two hours up to two days. Serve chilled with whipped cream.
Nutrition Facts
Calories
458.2Fat (grams)
41.93Sat. Fat (grams)
25.4Carbs (grams)
15.21Fiber (grams)
2.71Net carbs
12.51Sugar (grams)
8.58Protein (grams)
5.81Sodium (milligrams)
31.37Cholesterol (grams)
188.73The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.