Chocolate Mocha Pot De Creme Recipes

Steps:

• 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.

Steps:

• Preheat oven to 325 degrees. Bring the cream, espresso, vanilla, and chocolate to a simmer. Whisk until smooth.
• In another medium bowl, whisk together egg yolks, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup.
• Place six 4-ounce ramekins in the center of a baking dish lined with a towel. Divide custard among ramekins, and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with parchment paper. Bake until custard is set around edges but wobbly in center, 30 to 40 minutes.
• Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours and up to 2 days. Serve with whipped cream, if desired.

Steps:

• Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.

Steps:

• 1. In large saucepan, melt the chocolate over medium heat; add coffee granules and stir until dissolved. Remove from heat.
• 2. In a small to medium saucepan, heat the half and half over medium heat until it just starts to boil; remove from heat and set aside.
• 3. Place the egg yolks and sugar in a medium stainless steel bowl. Place the bowl over a pot of barely simmering water. Whisk the egg mixture until the sugar is dissolved and the mixture is lukewarm.
• 4. Add 1/2 c of the hot half and half, whisking; pour that mixture into the remaining half and half in the saucepan.
• 5. Pour into six coffee or custard cups and chill for at least 4 hours. Top with whipped cream and serve.

Steps:

• Preheat the oven to 325 degrees. Line a shallow baking pan with a cloth towel and set aside.
• Place the cocoa powder in a mixing bowl. In another bowl, combine the skim milk and the evaporated milk. Slowly whisk about 3 tablespoons of the milk mixture into the cocoa powder until it forms a thick paste. Whisk in the remaining milk mixture until thoroughly combined and set aside.
• In a large bowl, combine the egg, egg white, granulated sugar, and salt and whisk together until thoroughly combined. Whisk in the cocoa-milk mixture until thoroughly combined. Divide the mixture among four 4-ounce ovenproof demitasse cups and place in the prepared baking pan; fill the baking pan halfway with water. Transfer to the oven and bake until the puddings are set when lightly jiggled, about 50 minutes.
• Remove the puddings from the water bath, transfer to a wire rack, and let cool 20 to 30 minutes. Dust the puddings with confectioners' sugar and serve warm.

Steps:

• Microwave chocolate, cream, sugar and instant coffee in medium microwaveable bowl on HIGH 30 sec.; stir. Microwave additional 10 sec. or until chocolate is completely melted and mixture is well blended when stirred.
• Stir in egg yolks. Microwave 20 sec.; stir. Continue to microwave in 10-sec. increments until mixture is heated through (160°F). Stir in vanilla.
• Pour into 2 (4-oz.) ramekins or dessert dishes.
• Refrigerate 4 hours.
• Top with COOL WHIP before serving

Steps:

• 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.

Steps:

• Microwave chocolate, cream, sugar and instant coffee in large microwavable bowl on HIGH 2 min. or until chocolate is melted, stirring every 30 sec.
• Stir in egg yolks. Microwave 20 sec. Stir in vanilla. Pour into 6 (4 oz.) custard cups or dessert dishes.
• Refrigerate 4 hours or overnight.

Steps:

• Stir chocolate, instant coffee, and salt together in a medium bowl.
• Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
• Pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
• Whisk the chocolate and cream mixture for 1-2 minutes until combined.
• Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
• Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.