Mocha pots de creme: a smooth and creamy dessert
Mocha pots de crème is certainly a distant cousin of the mousse… with so many similarities yet a very distinct taste and flavor of its own!
This smooth and creamy dessert is certainly the most sinful dessert you will ever relish in the most romantic month of the year! While I was preparing this rich coffee flavored decadence, all I was thinking about was how nice would it be to enjoy it while watching a super romantic movie…like titanic or pretty woman!! And in no time I just created this wonder, which I will be preparing in bulk yet again on a movie night, sometime very soon…
Directions
Preheat the oven to 175 degrees C. In a medium sized pan, add the heavy cream, coffee powder, vanilla extract, and chocolate pieces. Place the pan over medium heat and cook the ingredients until the chocolate melts while stirring continuously. Turn the heat off and whisk the cream and chocolate mix until it is smooth in consistency. Keep it aside until the mixture cools down to room temperature. In another bowl, whisk the egg yolks, powdered white sugar, salt, until the mixture is smooth in consistency.
Preheat the oven to 175 degrees C. In a medium sized pan, add the heavy cream, coffee powder, vanilla extract, and chocolate pieces. Place the pan over medium heat and cook the ingredients until the chocolate melts while stirring continuously. Turn the heat off and whisk the cream and chocolate mix until it is smooth in consistency. Keep it aside until the mixture cools down to room temperature. In another bowl, whisk the egg yolks, powdered white sugar, salt, until the mixture is smooth in consistency.
Stir in the chocolate mixture to the egg yolk mixture and whisk everything until the mixture is well blended. Now strain the chocolate custard through a sieve and in to a separate bowl. Place the three ramekins in to a large baking dish and add drinking water to the baking dish until it is half filled. Now pour the strained chocolate custard evenly in to the ramekins.
Stir in the chocolate mixture to the egg yolk mixture and whisk everything until the mixture is well blended. Now strain the chocolate custard through a sieve and in to a separate bowl. Place the three ramekins in to a large baking dish and add drinking water to the baking dish until it is half filled. Now pour the strained chocolate custard evenly in to the ramekins.
Cover the baking dish with an aluminum foil and transfer it in to the preheated oven. Bake the custard for about 15 to 20 minutes or until the custard cooks. Uncover the baking dish and let the custard cool to room temperature. You may refrigerate the custard for a couple of hours. Add a generous dollop of whipped cream and sprinkle some grated chocolate over the cooled custard and serve!
Cover the baking dish with an aluminum foil and transfer it in to the preheated oven. Bake the custard for about 15 to 20 minutes or until the custard cooks. Uncover the baking dish and let the custard cool to room temperature. You may refrigerate the custard for a couple of hours. Add a generous dollop of whipped cream and sprinkle some grated chocolate over the cooled custard and serve!
Tips
Make sure that you carefully remove the egg shells while you break the egg to be used for cooking. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe. Repeat if you need more than one egg for the recipe. Maintain the temperature of the custard while baking as overheating may coagulate the custard.
Nutritional information (per serving): 451 Calories, 43.6g Total fat (26.2g Saturated fat, 1.8g Polyunsaturated fat, 11.9g Monounsaturated fat), 262.7mg Cholesterol, 103.2mg Sodium, 88.6mg Potassium, 12.8g Total carbohydrates (0g Dietary fiber, 11.4g Sugars), 4.7g Protein
