Chocolate Mocha Pots Recipes

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:

• Melt the chocolate in the microwave for 2 mins, stirring halfway through, or over a pan of gently simmering water. Leave to cool a little.
• Using an electric whisk, whip the double cream with the vanilla in a bowl until lightly whipped. Fold in the cooled, melted chocolate until fully combined.
• Split the mixture between four small bowls or ramekins and serve topped with a dollop of crème fraîche. If you aren't serving straight away, chill in the fridge and then add the crème fraîche just before bringing to the table.

Steps:

• Put the egg yolks, butter and chocolate in a heat-proof bowl, set over a pan of hot water.
• Cook gently, whisking occasionally, until chocolate has melted.
• Remove from heat and whisk in the rum and coffee.
• Beat the egg whites until stiff, and fold into the coffee mixture until thoroughly mixed.
• Pour into 8 small ramekins or pots or cups, and refrigerate to set.
• Decorate with whipped cream and chocolate shavings.
• If TRULY showing off, decorate with fresh strawberries and cream.

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:

• 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:

• 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.

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.