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The Honolulu Advertiser
Posted on: Wednesday, February 22, 2006

Pure chocolate and coffee enrich this pot de creme

 •  Oats overflowing with benefits

Associated Press

Mocha pots de creme, garnished with whipped cream, are a variation on a classic chilled dessert. These rich little ramekin custards take only a few ingredients and a quick whisking at a boil.

Ghirardelli Chocolate Co.

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Here's a dessert that's on a different planet from your usual chocolate pudding. Six simple ingredients whisked together and a few minutes' work go into this version of a classic chilled chocolate dessert pots de creme.

That translates literally, of course, as pots of cream. Although these rich little custard dishes come in basic vanilla, a favorite variation is chocolate, as in the following version with the extra burst of coffee flavor indicated by the "mocha" in its name.

It's getting common to see their varying cocoa percentages marked on chocolate bars, and now on baking bars, too: note that the bar called for here is a 100 percent cocoa unsweetened bar. You'll need six pots de creme cups or ramekins (heatproof glass or porcelain cups).


  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract or 1 vanilla bean, split
  • 6 egg yolks
  • 1 1/2 (6 ounces) 100 percent cocoa unsweetened baking bar
  • 1/2 cup very strong prepared espresso coffee
  • Six 5- to 6-ounce pot de creme cups or ramekins
  • Whipped cream and raspberry preserve, as optional garnish

    Bring the cream and sugar to a boil with the vanilla in a saucepan. Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened. Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cold. Garnish withwhipped cream and raspberry preserve, if desired.

    Makes 6 servings.