Chocolate Double Espresso Pots de Creme


To my friends that are worried about my sleep habits because of my work on this blog, don’t fret. I don’t actually work on my blog at 4am.


At 4am I am usually on the couch watching an Adam Levine Pro-Activ commercial. Damn, his skin looks dewy.


I better get a healing mask. Quick.


Maybe 2 of them since if I order right now, I will get a second one free.


May as well get a Slap-Chop while I am at it. Carpe diem.


So, no, I don’t need another reason to stay awake but if I did, this is a really good one.DSC_2173

I meant the Chocolate Pots De Crème, of course.  Not Adam Levine.


Chocolate Espresso Pots de Creme

  • •6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
  • •1⅓ cups heavy cream
  • •2/3 cup whole milk
  • •5 teaspoons instant-espresso powder*
  • •6 large egg yolks
  • •2 tablespoons sugar
  • Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups
  • •Garnish: edible flowers because why not.
  1. Put oven rack in middle position and preheat oven to 300°F.
  2. Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
  3. Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
  4. Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
  5. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.




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