Dark Chocolate Espresso Pots De Creme
A rich and delicious dessert, serve with fresh whipped cream and berries.
Make This Recipe
- 8 ounces bittersweet chocolate, chopped into small pieces (60%-70% cacao)
- 1 1/3 cups heavy cream
- 2/3 cup whole milk
- 2 teaspoons instant espresso powder
- 6 Eggland's Best eggs (large)
- 2 tablespoons honey
- 2 pinches salt
Preheat oven to 300 degrees F; adjust rack to middle of the oven.
Place chopped chocolate in a large glass bowl and set aside.
In a small saucepan, combine cream, milk, espresso powder, and salt. Bring to a boil and remove from heat.
Pour cream mixture over chocolate and whisk until chocolate is melted and smooth.
In a medium bowl, whisk eggs, honey, and another pinch of salt until well combined.
Add chocolate mixture into the eggs by pouring in very slowly in a steady stream, mixing vigorously until combined. Mixture should be smooth.
Pour this custard mixture through a fine mesh sieve and into a glass bowl container. Cool for 15 minutes while stirring occasionally.
Fold kitchen towel and place in a pan large enough to hold the ramekins (we suggest a large casserole pan).
Place ramekins on towel, divide custard evenly into each ramekin, cover tightly with foil (poke a few holes) and proceed to bake custards in a hot water bath for 30-40 minutes.
Transfer the baked ramekins to a cooling rack and let them set for 1 hour. Cover the ramekins and chill for 3 hours before serving.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|34g (77% calories from fat)