January 22, 2014

chocolate espresso pots de creme

I know, I know. I said I have been trying to eat healthier and now my second recipe of the year can be filed under chocolatey desserts. This one however, is a tiny little treat, made to fit in an espresso cup. The moment I saw this recipe I thought of JD and it was tacked onto my list. That boy has a sweet tooth, and a love of espresso. 

This recipe is adapted from Coastal Living. Shopping for quality chocolate in Manhattan can get expensive very quickly and after much trial and error with truffles and tarts, we have come to prefer Ghiradelli chocolate for kitchen experiments. The recipe called for bittersweet chocolate, but the grocery store only had semisweet, so that is what I used. 

3/4 cup whole milk
3/4 cup heavy whipping cream
1/3 cup sugar
4 large egg yolks
8 ounces of semisweet chocolate, finely chopped or chips
1 .7 - .11 ounce packet of instant coffee

In a medium saucepan, heat the milk, cream, and sugar over medium-low heat until hot.

In a bowl, separate eggs and whisk yolks together until smooth.

Once the milk, cream, sugar mixture is hot, gradually whisk about half a cup of  it into the bowl with the yolks. Then slowly whisk the egg mixture into the milk, cream, sugar mixture. 

Stir constantly over medium heat until the mixture thickens slightly, about ten minutes.

Add chocolate and coffee and stir until smooth.

Pour into little espresso cups or bowls and refrigerate for two hours, or overnight before serving.

Garnish with chocolate covered espresso beans if you like!


  1. yum that looks and sounds so good!!

    xo mk

  2. oh my gosh that looks so good! I gave up added sugar in things but this looks like it's worth breaking that rule

  3. This looks so delicious!


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