Mocha Pot De Creme
photo by NorthwestGal
- Ready In:
- 3hrs 20mins
- Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
- In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes.
- Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.)
- Stir in the brewed coffee and melted chocolate.
- Preheat the oven to 325 degrees F.
- Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture.
- Fill a large, shallow baking pan with 1/2-inch of warm water.
- Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly.
- Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
- garnish with whipped cream and biscotti cookie.
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Oh my goodness, this was positively delicious. It was slightly time-consuming, but well worth the effort. It was a delightful combination of creamy chocolate and coffee, and had the consistency of a light mousse. I really enjoyed this and will make it again. Thanks for sharing your recipe, lookangelic.
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I'm on a mission to produce home-maker type meals on a working girl's schedule! When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)