Ingredients for Black Chocolate Mocha Pots De Crme
- Bittersweet Chocolate
- Heavy Cream
- Brewed Coffee
- Sea Salt
- 4 large egg yolks
- Golden Brown Sugar
- Softly whipped cream (optional)
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How to Make Black Chocolate Mocha Pots De Crme
- Preheat oven to 325°F (160°C).
- In a heavy saucepan, combine 6 ounces (170g) finely chopped dark chocolate, 1 cup (240ml) heavy cream, 1/2 cup (120ml) strong brewed coffee, and a pinch of salt. Heat over low heat, stirring constantly, until chocolate is melted and the mixture is smooth.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk together 4 large egg yolks and 1/2 cup (100g) granulated sugar until pale and slightly thickened.
- Gradually whisk the warm chocolate cream mixture into the egg yolk mixture, ensuring a smooth consistency. Strain the mixture through a fine-mesh sieve to remove any lumps.
- Divide the mixture evenly among eight 4-5 ounce ramekins.
- Place the ramekins in a large baking dish.
- Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a water bath).
- Bake in the preheated oven for 45-50 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the custards to fully set and chill.
- Serve chilled, optionally topped with softly whipped cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
35g
Fat
142g
Carbs
4g
