I have always loved adding coffee to chocolate desserts. Even when it’s barely noticeable, coffee adds a wonderful layer. One day I was following my classic pot de crème recipe when I decided to pump up the volume on the coffee flavor. Did my guests like it? You bet. The experiment was such a success that, since then, my Cappuccino Pots de Crème have been a common request when I invite people over. Here is an easy and foolproof way to make them:

Cappuccino Pots de Crème
 

makes 6
Ingredients
  • 10oz bittersweet chocolate
  • 3 cups + 1 cup heavy cream
  • 6 egg yolks
  • 5 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp espresso powder

Instructions
  1. Place chocolate in a large bowl and set aside.
  2. In a small bowl, whisk together 3 cups of the cream, yolks and sugar. Pour in a saucepan and heat on a medium flame. Slowly stir the whole time with a wooden spoon. The custard is ready when it coats the back of the spoon (about 5 minutes) or reaches 175 degrees F.
  3. Pour hot custard over chocolate and stir to melt it. Add vanilla extract and espresso powder. Pour mixture in coffee cups and refrigerate.
  4. Once the chocolate has set (about 30 minutes), whisk 1 cup of heavy cream with a dash of sugar to firm peaks. Spoon whipped cream over each pot de crème.

 

Place chocolate in a large bowl and set aside:


In a small bowl, whisk together 3 cups of the cream, yolks and sugar. Pour in a saucepan and heat on a medium flame. Slowly stir the whole time with a wooden spoon. The custard is ready when it coats the back of the spoon (about 5 minutes) or reaches 175 degrees F.

Pour hot custard over chocolate and stir to melt it. Add vanilla extract and espresso powder:

Pour mixture in coffee cups and refrigerate:


Once the chocolate has set (about 30 minutes), whisk 1 cup of heavy cream with a dash of sugar to firm peaks. Spoon whipped cream over each chocolate cup.

Store in the refrigerator until ready to serve: