Whilst poking around for a good Thanksgiving treat, we found a delicious recipe for Chocolate Espresso Pots du Creme at Harvest Eating. You can check out their video on how to make the recipe here.
Ingredients
- 8 ounces Bittersweet chocolate
- 6 Egg yolks
- 3/4 Cups Espresso or dark coffee
- 1 Cups Organic heavy cream
- 1/3 Cups Organic heavy cream
- 2 Tablespoons Sugar
Directions
- Put oven rack in middle position and preheat oven to 300F.
- Put chocolate in a heat proof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
- Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart
- Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide chocolate mixture among ramekins, then bake in a hot water bath,(bain marie) pan covered tightly with foil, until pots du creme are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
- Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
Enjoy!
