Indulge in the simple yet luxurious taste of Chocolate Coffee Pots De Crème. A beautiful dessert that combines the rich flavors of dark chocolate and coffee in a creamy, velvety texture. The addition off coffee give is us a Mocha Pots De Crème Recipe. One word...DELICIOUS!
"Pots de Crème" is a French term that translates to "pots of cream" in English. It refers to a dessert type, essentially a rich, creamy, custard-like pudding, typically cooked and served in small ceramic pots or ramekins. Renowned for its smooth, silky texture, chefs often flavor this dessert with ingredients like chocolate, vanilla, or coffee. The name not only describes the dessert itself but also highlights the traditional serving method - in small, individual "pots." It's a classic French dessert, beloved for its simplicity and elegance.
Why You'll Love This Mocha Pots De Crème
You're going to appreciate how incredibly easy this Chocolate Coffee Pots De Crème recipe is. You'll love it mainly because it's almost like a one-bowl wonder but using a blender instead. The beauty of this recipe lies in its simplicity. Toss all the ingredients like chocolate, sugar, coffee, egg, and vanilla into a blender, add hot cream, and blend.
What really sets this dessert apart is the unique garnish. It's this kind of simple yet effective garnish that elevates the overall presentation. It makes your Chocolate Coffee Pots De Crème not just delicious to eat but also a feast for the eyes.
Ingredients In My Pots De Crème Recipe
- Dark Chocolate: The star of the recipe, dark chocolate, is chosen for its intense cocoa flavor, which forms the base of the dessert's taste profile. The percentage of cocoa in the chocolate can vary, typically ranging from 50% to 70% or higher. Higher cocoa content results in a richer, less sweet flavor, while lower percentages offer a sweeter, milder chocolate taste. The chocolate is melted into the dessert, providing its characteristic rich and smooth texture.
- Sugar: Sugar is crucial for sweetening the dessert. Since dark chocolate has a natural bitterness, the sugar helps to balance this with sweetness, enhancing the overall flavor. The amount of sugar can be adjusted depending on the cocoa content of the chocolate and personal taste preferences.
- Egg: Eggs are essential in custard-based desserts like Pots De Crème. The egg yolk contributes to the richness, while the protein in the egg helps set the mixture as it cooks, giving the dessert its firm yet creamy texture. It's important that the egg is tempered by the warm cream to avoid curdling.
- Vanilla Extract: Vanilla extract adds a delicate, floral aroma which complements the chocolate. It's a background flavor that rounds out the taste and adds depth to the dessert.
- Instant Coffee Granules: Coffee is a classic pairing with chocolate. In this recipe, instant coffee granules are used to deepen the chocolate flavor and add a subtle coffee undertone. Coffee acts as a flavor enhancer, making the chocolate taste more pronounced and complex.
- Heavy Cream: Heavy cream provides the creamy, rich base for the custard. Its high fat content ensures a smooth, luxurious texture. When heated and mixed with the egg, it thickens into a velvety custard. The cream must be heated to the right temperature to properly cook the egg and melt the chocolate, creating a homogenous mixture.
How To Make Mocha Pots De Crème
Heating the Cream
Pour the heavy cream into a small saucepan. Heat it over medium heat, watching closely. You want to bring it just to the point where it’s about to boil, known as scalding. This step is crucial because too much heat can cause the cream to boil over, while not enough heat won’t properly cook the egg in the mixture.
Blending the Chocolate Mixture:
In a blender or food processor, combine the chopped dark chocolate, sugar, instant coffee granules, the egg, and vanilla extract. The use of a blender ensures that all these ingredients will combine smoothly, which is essential for the creamy texture of the dessert.
Incorporating the Hot Cream:
With the blender or food processor running, gradually add the hot cream through the feed tube or spout. Adding the cream slowly while blending helps temper the egg, preventing it from curdling, and ensures that the chocolate melts evenly into the mixture.
Straining and Pouring the Mixture:
After blending, strain the mixture through a fine mesh strainer into a jug or large measuring cup. This step removes any potential lumps or bits of unblended ingredients, ensuring a perfectly smooth custard. Then, carefully pour the strained mixture into individual ramekins or pots.
Chilling the Mocha Pots De Crème:
Place the filled ramekins in the refrigerator. Chill them for about 4-6 hours, or until they're firmly set. This chilling process allows the pots de crème to achieve their signature custard-like texture.:
Garnishing Before Serving:
Just before serving, take a coffee stencil (or any other decorative stencil) and place it over each pot. Gently dust cocoa powder over the stencil to create a decorative pattern on top of each dessert.
This final touch not only adds an extra hint of chocolate flavor but also makes for an elegant and visually appealing presentation.
My Top Tip
The most important tip I can give you about this Chocolate Coffee Pots De Crème recipe is to ensure proper tempering of the egg with the hot cream. This step is crucial for a few reasons:
Avoiding Curdled Eggs: When you add hot cream to the egg mixture, do it slowly and while the blender or food processor is running. This gradual incorporation of heat gently cooks the egg without scrambling it. If the egg gets too hot too quickly, it will curdle, resulting in a lumpy texture instead of the desired smooth, custard-like consistency.
Ensuring Even Cooking: By tempering the eggs with the hot cream, you ensure that the mixture cooks evenly, which is essential for the pots de crème to set properly in the refrigerator.
Melting the Chocolate Uniformly: The hot cream not only cooks the egg but also melts the chocolate evenly. If the chocolate doesn’t melt completely, the dessert can have a grainy texture.
This tip is a key aspect of the recipe that impacts the final texture and consistency of your Chocolate Coffee Pots De Crème, making it a smooth, luxurious dessert. It's a simple yet vital technique that can make a significant difference in the success of the dish.
Variations And Substitutions
Chocolate Varieties: For a milder flavor, use milk chocolate instead of dark chocolate. For an intense chocolate experience, opt for bittersweet or a higher cocoa percentage dark chocolate.
Sweetener Substitutes: Replace white sugar with brown sugar for a deeper, caramel-like sweetness. For a healthier alternative, try coconut sugar or a sugar substitute like stevia, keeping in mind the conversion rates.
Dairy-Free Version: Use coconut cream or a rich almond milk instead of heavy cream for a dairy-free version. Consider dairy-free chocolate if you're aiming for a completely vegan dessert.
Flavor Twists: Instead of coffee, infuse the cream with earl grey or chai tea for a unique flavor. Add a pinch of cinnamon or nutmeg for a warm spice note. For a hint of citrus, add some orange zest to the chocolate mixture.
Alcohol Infusion: Incorporate a tablespoon of liqueur like Grand Marnier, Bailey's, or Kahlúa for an adult twist.
Toppings and Garnishes: Instead of a cocoa powder stencil, try fresh berries, whipped cream, or a sprinkle of sea salt for different toppings. Garnish with toasted nuts or coconut flakes for added texture.
More Chocolate Pudding Recipes
Common Questions
Yes, you can! While a food processor or blender ensures a smooth mixture, you can also use a stick blender.
The cream should be hot to the touch but not boiling. You're looking for small bubbles to form around the edge of the pan, a stage known as scalding. This is hot enough to cook the egg and melt the chocolate without curdling the mixture.
It's best to use instant coffee granules because they dissolve completely in the mixture. If you only have regular coffee, make sure it's very finely ground or use a strong coffee extract.
They will keep well in the refrigerator for up to 3-4 days. Make sure they are covered to prevent them from absorbing other flavors from the fridge.
Yes, you can. However, keep in mind that this will affect the chilling time - a larger dish may take longer to set properly.
Absolutely! Feel free to experiment with different types of chocolate. Just be aware that it will alter the flavor profile of the dessert.
Easy Chocolate Coffee Pots De Crème Recipe
INGREDIENTS
- 175 g (1 cups) dark chocolate
- 1 tablespoon (1 tablespoon) sugar
- 1 (1) egg large
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ teaspoon (½ teaspoon) instant coffee granules
- ½ cup (½ cup) heavy cream
INSTRUCTIONS
- Break the dark chocolate into smaller pieces. This will help it melt more evenly.
- In a small saucepan, heat the heavy cream over medium heat until it's just about to boil. Watch closely to prevent it from boiling over.
- In a food processor, combine the chocolate pieces, sugar, instant coffee granules, egg, and vanilla extract.
- With the food processor running, slowly add the hot cream through the spout. This gradual addition will ensure that the egg cooks without scrambling.
- Once all the cream is added, cover the spout and continue to mix for about one minute. This ensures a smooth consistency.
- Strain the mixture through a fine mesh strainer into a jug or bowl. This step is crucial to remove any lumps and create a silky texture.
- Divide the mixture evenly into your desired dessert dishes – either three medium or four small pots.
- Refrigerate the pots de crème for 4-6 hours, or until set. This chilling time is necessary for the mixture to firm up and develop the right texture.
- Before serving, place a coffee stencil over each pot and dust with cocoa powder to create a decorative design.
NOTES
NUTRITION
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Cheryl says
Would this work as a cake filling?
Fay says
Hi Cheryl, yes it would but you need to be careful about how you approach the process. If you poured it onto the cake after cooking, it would just all be soaked up by the cake similar to a Tres leches cake. To avoid that and to get a distinct layer, I would suggest you let it fully set in a separate cake pan or bowl then scoop it out and add between the cake layers. You would also need to "dam" it in with buttercream or ganache so it doesn't ooze out.