Decadent Mocha Pot de Crème
Indulge in the luxurious flavors of our Decadent Mocha Pot de Crème, a delightful dessert inspired by classic coffeehouse treats. As featured on Food 911, this creamy custard combines the rich essence of espresso and semisweet chocolate, resulting in a velvety texture that melts in your mouth. Perfect for coffee lovers, this beautifully presented dessert is garnished with light whipped cream and crunchy biscotti, making it an exquisite finale to any meal. Take your time to savor each spoonful as the flavors unfold, reminding you of cozy coffee shop afternoons. Make it for dinner parties, holiday celebrations, or simply treat yourself to a rewarding dessert experience!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
heavy cream
3 cups (Not needed)
pure vanilla extract
1/2 teaspoon (Not needed)
whole black coffee beans
1/4 cup (Not needed)
large egg yolks
6 (Separate yolks from whites)
sugar
1/2 cup (Not needed)
brewed espresso coffee
3 tablespoons (Brew, then cool)
semisweet chocolate
2 ounces (Melt and cool)
whipped cream
to garnish (Prepare before serving)
biscotti
to garnish (Not needed)
Instructions
1
In a medium saucepan over medium-low heat, combine the heavy cream, pure vanilla extract, and whole black coffee beans. Heat the mixture until it reaches a brief simmer, ensuring it does not boil over, then remove from heat and strain to eliminate the coffee beans.
2
In a large mixing bowl, whisk the egg yolks and sugar together until they become light and lemon-colored, approximately 3 minutes.
3
Gradually temper the yolk mixture by slowly whisking in the warm cream mixture while continuously stirring. Make sure to add the cream gradually to prevent the egg yolks from cooking.
4
Once combined, gently fold in the cold brewed espresso and the cooled, melted semisweet chocolate.
5
Preheat your oven to 325°F (165°C).
6
Pour the chocolate-coffee-cream mixture evenly into six 8-ounce ramekins or cappuccino cups, filling each about three-quarters full.
7
In a large, shallow baking pan, pour in enough hot water to create a water bath, about 1/2 inch deep.
8
Carefully place the filled ramekins into the water bath, ensuring they are stable, and bake for approximately 35 minutes or until the centers jiggle slightly.
9
Once baked, remove the baking pan from the oven and allow the ramekins to cool in the water for 10 minutes. After cooling, transfer them to the refrigerator to chill for at least 2 hours.
10
Before serving, garnish each pot de crème with a dollop of whipped cream and a biscotti cookie for a delightful contrast of flavors and textures.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Mocha Pot de Crème?
It is a luxurious, creamy French custard dessert featuring the rich flavors of espresso and semisweet chocolate, inspired by classic coffeehouse treats.
What are the primary flavors in this dessert?
The dessert combines the essence of whole black coffee beans, brewed espresso, and melted semisweet chocolate for a deep mocha profile.
How many servings does this recipe provide?
This recipe yields approximately six individual servings when using 8-ounce ramekins.
What type of cream is required for the custard?
The recipe calls for 3 cups of heavy cream to achieve its signature velvety and rich texture.
Why are whole coffee beans used in the recipe?
Whole black coffee beans are simmered with the cream to infuse a deep coffee aroma and flavor without affecting the smooth texture of the custard.
Do I need to grind the coffee beans?
No, the beans should remain whole so they can be easily strained out of the cream mixture before it is combined with the eggs.
How long should I whisk the egg yolks and sugar?
Whisk the 6 large egg yolks and 1/2 cup of sugar together for approximately 3 minutes until they are light and lemon-colored.
What does it mean to temper the yolk mixture?
Tempering involves gradually whisking the warm cream into the egg yolks to slowly raise their temperature, preventing the eggs from curdling or scrambling.
What kind of chocolate is best for this mocha dessert?
The recipe recommends using 2 ounces of semisweet chocolate that has been melted and allowed to cool.
At what temperature should the oven be set?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius) for even baking.
What is the purpose of a water bath?
A water bath, or bain-marie, provides gentle heat to ensure the custard cooks evenly and maintains a smooth, creamy texture without cracking.
How deep should the water bath be?
Pour enough hot water into the baking pan to reach a depth of about 1/2 inch around the ramekins.
How long should the Pot de Crème bake?
Bake the custards for approximately 35 minutes until the edges are set but the centers still jiggle slightly.
How long should the ramekins cool after baking?
Allow the ramekins to cool in the water bath for 10 minutes before moving them to the refrigerator.
How long must the dessert be chilled before serving?
The Pot de Crème needs to chill in the refrigerator for at least 2 hours to set properly.
What are the recommended garnishes for this dish?
Serve each custard with a dollop of whipped cream and a biscotti cookie for a contrast in texture.
Can I use vanilla bean instead of extract?
The recipe specifies 1/2 teaspoon of pure vanilla extract, but you could substitute vanilla bean if desired during the simmering process.
How much espresso is used in the recipe?
The recipe requires 3 tablespoons of cold, brewed espresso coffee.
Is this recipe suitable for dinner parties?
Yes, its elegant presentation in individual cups and sophisticated flavor make it an exquisite finale for dinner parties or holidays.
What category of dessert is Pot de Crème?
It is a type of baked custard, specifically a French-style gourmet dessert.
Can I use milk chocolate instead of semisweet?
While semisweet is recommended for its depth, milk chocolate can be used, though the final result will be significantly sweeter and less intense.
What is the texture of the finished dessert?
The finished dessert has a velvety, melt-in-your-mouth texture that is rich and smooth.
Do I need to prepare the espresso in a specific way?
The espresso should be brewed and then allowed to cool before being folded into the cream and egg mixture.
How many egg yolks are needed?
The recipe uses 6 large egg yolks; the whites are not used in this specific recipe.
What type of coffee beans should I use?
The recipe calls for whole black coffee beans for the infusion process.
How full should I fill the ramekins?
Fill each 8-ounce ramekin or cappuccino cup about three-quarters full.
Where was this recipe featured?
This decadent mocha recipe was featured on Food 911.
Is this dessert gluten-free?
The custard itself is gluten-free, but you must omit the biscotti garnish to keep the entire serving gluten-free.
Can I make this dessert in advance?
Yes, because it requires at least 2 hours of chilling, it is a perfect make-ahead dessert for entertaining.
What is the serving size for this recipe?
The serving size is one individual 8-ounce ramekin or cappuccino cup.