Mocha Pot de Creme is a deliciously smooth custard with the amazing flavor of chocolate and coffee. Pot de Creme is much easier to make than you think.
Pot de Crème is a French dessert. It translates to pot of cream. Pot de Crème is a custard much like flan and crème brulee. However, pot de crème is not as thick as either of those or as a chef would say pot de creme is looser than flan or crème brulee.
Often pot de creme is served in cups with lids that are also pot de creme or pot de creme cups. An example of these cups are below.
You can make pot de creme in ramekins, jars or any heat safe small container. I found flan in glass jars at Costco. I saved the jars for just such an occasion. You could be very fancy with these or basic. I tend to lean toward basic, but these could be great for a tea party.
If you’ve been around our blog for very long, you know we love coffee. But we don’t have a lot of recipes using coffee. We are working on fixing that. We have however explained how to make cold brew coffee. You can make it yourself or buy some. It has become very popular and is easily found at your local grocery store.
- 2 1/2 ounces dark chocolate (I used dark chocolate chips)
- 6 large egg yolks
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup cold brew coffee
- 2 3/4 cup heavy cream
- 1 tsp vanilla extract
- Preheat oven to 325. Heat water in a kettle or large pot to boiling. Set aside.
- Place 6 8oz jars or any variation of jars that will hold a total of 48 oz in a roasting pan and set aside.
- Melt chocolate in the microwave in a microwave safe bowl at 30 seconds at a time. Stir in between each 30 seconds. Heat until chocolate is melted and smooth. Set aside.
- In mixer with whisk attachment, mix together egg yolks, sugar, salt & 1/4 cup cold brew coffee until it forms a paste.
- In a medium saucepan, mix together whipping cream, 1/4 cup cold brew. Heat on medium stirring frequently until bubbles form on the edge of pan. Do not let it boil and watch consistently because it will boil over quickly.
- While mixer is on, mix in about 1/4 cup of heated mixture into egg yolk mixture. Stir until mixed in and then add another 1/4 cup of heated mixture. This will temper your eggs so they don't scramble.
- Slowly add the remaining heated mixture to mixing bowl. Once all had been mixed in, add vanilla and mix until combined.
- Add chocolate to mixing bowl and mix until combined.
- Pour mixture into jars in the roasting pan. You will want to fill them 3/4 full.
- Pour boiling water into roasting pan around jars and carefully place pan in the oven. Bake for 35 minutes or until the center is slightly jiggly.
- Allow to cool for about 30 minutes. Place jars in refrigerator for at least 4 hours.
- To serve, top with whipped cream.
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