Chocolate Expresso Pot de Creme

  • 2 cups heavy cream
  • 8 ounce bittersweet chocolate
  • 2 tbsp espresso syrup
  • 1 tsp vanilla
  • 6 egg yolks
  • ½ cup brown sugar

Bring the cream to a boil in a sauce pan. Remove from the heat and add the chocolate and vanilla. Whisk until smooth.

Whisk together egg yolk and sugar. Add ½ cup of cream mixture. Gradually add the rest of the cream mixture. Pour into ramekins, espresso or coffee cups. Bake in a water bath for 30 minutes at 325°F. Center can still have a slight jiggle when done.

Cool and refrigerate. Served with fresh whip cream. Makes 8-10 cappuccino-size cups.

I like to bring mine to room temperature to serve.

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