Mocha Pot de Crème
It will be love at first bite the first time you sink your spoon into this silky smooth, rich yet light Mocha Pot de Crème.
Equipment
- 4 3.5" ramekins
- 1 baking dish
- 2 mixing bowls
- 1 saucepan
- 1 mixer
- 1 mesh strainer
Ingredients
Mocha Pot de Crème
- 3 egg yolks
- 1/4 cup Javamelts Mocha Flavored Sugar
- 1 1/2 cups heavy cream can also do 1 cup heavy cream + 1/2 cup milk
- 6 oz dark chocolate, chopped
- 1 tsp vanilla
- pinch of salt
Raspberry Mocha Whipped Cream
- 1 cup heavy cream
- 2 tbsp Javamelts Mocha Flavored Sugar
- 1 tbsp freeze-dried raspberries, chopped or 1 tbsp raspberry puree
Instructions
Mocha Pot de Crème
- Preheat the oven to 300 degrees.
- Place 4 3.5" ramekins into a baking dish.
- Add the egg yolks, sugar, and salt to a mixing bowl and mix until the sugar is dissolved and the eggs are slightly lighter in color.
- Add the heavy cream and vanilla to a saucepan on medium heat and bring to a simmer but not a boil.
- Remove from the heat and stir in the chocolate, continuing to stir until it's completely melted.
- Drizzle the chocolate mixture into the egg mixture while continually stirring.
- Use a fine mesh strainer to strain the custard mixture into each ramekin.
- Pour hot water into the baking dish, about halfway up the ramekins. Cover each ramekin or the entire pan with foil.
- Allow the pot de crème to bake for 35-40 minutes. The custard will be set but the center will still be jiggly.
- Let the mocha pot de crème refrigerate for 4-6 hours.
- Top each ramekin with raspberry whipped cream.
Raspberry Mocha Whipped Cream
- Add the heavy cream and sugar to a mixing bowl.
- Mix on high until stiff peaks form.
- Fold in the crushed freeze-dried raspberries.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!