Indulge in the velvety smoothness of these Effortless Espresso Pots de Crème – a sophisticated dessert to savor with every spoonful. A nod to decadence and simplicity all in one bite! 💫
Prep and Cook Time:
⏱️ Prep Time: 10 minutes
🍮 Cook Time: 40 minutes
🕰️ Total Time: 50 minutes
Ingredients:
– 1 1/2 cups heavy cream
– 1/2 cup whole milk
– 1/4 cup sugar
– 3 tbsp espresso powder
– 6 oz bittersweet chocolate, chopped
– 5 large egg yolks
– 1 tsp vanilla extract
– A pinch of salt 🍫
Directions:
1. Preheat your oven to 325°F (165°C) and place six ramekins in a baking dish.
2. In a saucepan, combine the heavy cream, whole milk, sugar, and espresso powder. Heat the mixture over medium heat until it simmers, stirring occasionally.
3. Add the chopped bittersweet chocolate into the hot cream mixture and stir until the chocolate melts completely.
4. In a separate bowl, whisk the egg yolks, vanilla extract, and salt until smooth.
5. Slowly pour the chocolate mixture into the egg yolk mixture, whisking constantly.
6. Strain the mixture through a fine-mesh sieve to ensure a smooth texture.
7. Divide the mixture among the ramekins in the baking dish.
8. Fill the baking dish with hot water halfway up the sides of the ramekins.
9. Bake the pots de crème for about 40-45 minutes, or until the edges are set while the center still jiggles slightly.
10. Remove from the oven, let them cool, then refrigerate for at least 2 hours.
11. Serve chilled and delight in every spoonful of creamy espresso goodness! ☕️🍮
Serving Size:
🍽️ Servings: 6 pots de crème
Calories:
🔥 Calories per Serving: 340 kcal