Ingrédients pour Mocha Pot De Creme
- 2 cups heavy cream
- Pure Vanilla Extract
- 1/4 cup whole coffee beans
- 4 large egg yolks
- 3/4 cup granulated sugar
- Espresso Coffee
- Semisweet Chocolate
- Whipped cream for garnish
- Biscotti
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Comment préparer Mocha Pot De Creme
- In a saucepan, combine 2 cups heavy cream, 1 vanilla bean (split and scraped), and 1/4 cup whole coffee beans. Heat over medium-low heat.
- Bring the cream mixture to a gentle simmer, stirring occasionally. Do not boil!
- Remove from heat and let steep for 15 minutes. Strain the cream through a fine-mesh sieve to remove the vanilla bean and coffee beans.
- In a large bowl, whisk together 4 large egg yolks and 3/4 cup granulated sugar until pale and thick, about 3 minutes.
- Temper the egg yolks by slowly whisking in 1/2 cup of the warm cream mixture. This prevents the eggs from scrambling.
- Stir in 1/2 cup freshly brewed strong coffee and 4 ounces of melted bittersweet chocolate.
- Preheat oven to 325°F (160°C).
- Divide the mixture evenly among 6 ramekins or cappuccino cups, filling them about 3/4 full.
- Place the ramekins in a large baking pan. Pour enough warm water into the pan to come halfway up the sides of the ramekins (water bath).
- Bake for 30-35 minutes, or until the centers are just set but still slightly jiggly.
- Remove from oven and let cool in the water bath for 10 minutes.
- Refrigerate for at least 2 hours, or until completely chilled.
- Garnish with whipped cream and biscotti before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
68g
Fat
160g
Carbs
7g
