Mocha Pot De Crème
French for “pot of cream,” this is essentially a chocolate custard.
Serves 8
2 ½ c. heavy cream
¾ c. whole milk
1 c. sugar
8 oz. bittersweet chocolate (64% cocoa)
1 c. coffee beans, slightly crushed
12 eggs, separated
chocolate-covered coffee beans
Combine cream and milk in a medium saucepan. Warm over low heat. Add sugar, chocolate, and crushed coffee beans. Stir to melt chocolate. Cool slightly. Whisk chocolate mixture into the egg yolks. Discard whites.
Refrigerate overnight. Strain. Bake in 4-ounce ramekins in a covered waterbath at 325 degrees until just set. Serve chilled or at room temperature topped with chocolate-covered coffee beans.
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