Mocha Pots de Creme

Mocha Pots de Crème

There's chocolate pudding, and then there's this — pots de crème.

Literally, it means pots of cream. In this case, rich, decadent chocolate cream.

There's only a few simple ingredients, and, in minutes, you've whisked up this version of a classic chilled chocolate dessert.

Adding strong coffee gives it an extra burst of flavor.

Note that chocolate bar called for here is a 100% unsweetened cocoa — meaning it's really, really chocolate.

You'll need six cups or ramekins for serving. 

Mocha Pots de Crème

Makes 6 serving. Recipe is from Ghirardelli Chocolate Co.

2 cups heavy whipping cream

1 cup sugar

2 teaspoons vanilla extract

6 egg yolks

6 ounces 100% cocoa unsweetened baking bars

½ cup very strong prepared espresso coffee

Whipped cream and raspberry preserves, optional garnish

1. Bring heavy cream and sugar to a boil with the vanilla in a saucepan.

2. Whisk yolks in a bowl. Whisk about ⅓ of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture.

3. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.

4. Strain cream into a bowl and add chocolate. Whisk until smooth, then whisk in coffee. Pour into cups or ramekins and refrigerate until cold.

5. Garnish with whipped cream and raspberry preserves, if desired.