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Valentine's Day: Mocha Pots de Crème

Source of Recipe


Redbook



List of Ingredients



• ¾ cup heavy cream
  
• 3 Tbsp sugar
  
• 1½ ounces unsweetened chocolate, finely chopped
  
• ½ tsp instant espresso powder
  
• 2 large egg yolks
  
• 1 tsp vanilla extract
  
• Whipped cream, for serving
  
• Chocolate shavings (optional), for serving
  






Instructions



1. Heat oven to 300° F. Put on a kettle of water to boil. In a medium saucepan, bring cream and sugar to a simmer, stirring occasionally. Remove from heat; add chocolate and espresso powder. Let stand 1 minute; stir until chocolate melts and coffee dissolves. Whisk in yolks and vanilla until mixture is blended and smooth.
   
   
2. Pour chocolate mixture into two (6-ounce) heart-shaped or round ramekins or custard cups. Place ramekins in an 8-inch square baking pan. Pour hot water into pan so that it comes halfway up sides of ramekins.
   
   
3. Bake 25 minutes or until almost set in centers. Remove ramekins to a wire rack; cool slightly. Serve warm and soft; or refrigerate up to 1 day. Garnish with dollops of whipped cream and chocolate shavings, if desired.
   
   Serves 2