Chocolate Pots de Creme with Espresso Whipped Cream

Chocolate Pots de Creme – Rich and luxurious chocolate custard with a silky dollop of Espresso Whipped Cream on top. This no-oven pot de creme recipe is the perfect way to end an elegant meal.

In cooking, you can draw inspiration from just about anything. I’ve been eyeing these gorgeous little espresso cups from my favorite dish company, Villeroy & Boch.

Aren’t they fabulous?

…And I thought, nothing could fill them better than a smooth, creamy, chocolatey treat with an ample shot of espresso.

I’m not talking about a little pinch of coffee to accentuate the chocolate. I’m talking espresso in the forefront. And then, of course, more espresso on top.

I want chocolate pots de creme with espresso AND a chocolate covered espresso bean as a garnish.

The problem was, these delicate little cups are made of porcelain. I didn’t want to risk placing them in the oven (in a water bath) as you normally would for chocolate pots de creme.

So I decided to work up a stove-top chocolate espresso custard recipe that would thicken and set, like a classic chocolate pot de creme recipe, without the oven time.

Incredible Chocolate Pots de Creme

These Chocolate Pots de Creme with Espresso Whipped Cream topping are not only a salute to the artistry of the cups they are served in, they are a celebration of luscious, dark flavors.

The kind of flavors that bring you to a stand still, then have you coming back for more.

Each silky spoonful features the perfect balance of chocolatey sweetness with a bite of that rich and aromatic espresso flavor we love.

And you’ll definitely want to top each luxurious chocolate espresso pot de creme with a generous dollop of Espresso Whipped Cream!

Refreshingly cool and creamy, the espresso in this whipped cream brings out the espresso flavor in the pot de creme, while also adding some essential lightness to this otherwise incredibly rich dessert. It takes just minutes and little effort to make, but whipped cream makes every treat seem a bit fancier!

And who doesn’t love chocolate covered espresso beans!? They are simply the perfect garnish for these pots de delight!

Get the Full Chocolate Pots de Creme with Espresso Whipped Cream Recipe Below!

Decadence is achieved in this dessert by way of a terrifically simple ingredients list that features mainly whole, real foods.

Here are the Ingredients You’ll Need to Make Chocolate Pots de Creme

• Dark chocolate – either chopped or as dark chocolate chips
• Large egg yolks
• Granulated sugar
• Salt
• Instant espresso powder
• Heavy cream
• Milk – I recommend whole milk, but you can use 2%
• Vanilla

Wondering what to do with the egg whites that aren’t needed for this recipe? You can keep them in an airtight container in the fridge for up to three days, and use them to make Real Sweet Potato Souffles or homemade macaroons!

Ingredients for Espresso Whipped Cream

• Heavy cream – nice and cold!
• Granulated sugar
• Instant espresso powder

Easy Chocolate Pots de Creme with Espresso Whipped Cream

This chocolate custard recipe is quite easy when you make on the stovetop and use a blender to get that perfectly creamy consistency. I love that I can make an entire batch at once, and then cool to perfection in my oh-so adorably presentable espresso cups!

Here’s How to Make Chocolate Pots de Creme:

1. First, place the chopped dark chocolate or chocolate chips in a blender, and set a fine-mesh sieve over the blender jar. Set the blender aside for now.

2. Next, place the egg yolks, sugar, salt, espresso powder, cream and milk in a small saucepan, and whisk well. Cook the mixture over medium-low heat, stirring and scraping the sides of the pan for 10-15 minutes, until it thickens. Be careful to not let the custard simmer!

Tip: To test the consistency of your custard, dip a spoon into the mixture and drag your finger through it. If the line remains firm, it’s ready.

3. Pour the custard through the sieve into the blender jar. Allow the mixture to sit and melt the chocolate for 5 minutes. Place the lid on the blender, leaving it slightly jarred to vent. Puree until smooth, then add the vanilla and puree again.

4. Divide the mixture between eight 2-ounce espresso cups. Place a dish towel on the counter and tap each espresso cup gently on the dish towel to work the bubbles out of the custard. Cool the pots de creme to room temperature, and then cover each espresso cup with plastic wrap and refrigerate for at least 3 hours.

You can prepare these chocolate pots de creme in advance and keep in the fridge until you’re ready to enjoy, up to one week!

How to Make Espresso Whipped Cream

You’ll want to make this incredibly easy yet so impressive Espresso Whipped Cream to enjoy on all of your desserts… And with every cup of coffee from now on, too!

1. Place the cream, sugar, and instant espresso powder in a medium bowl, and use an electric mixer to blend for several minutes, until light and fluffy.

2. Use plastic wrap to cover the bowl, and refrigerate until you’re ready to use, or for up to three days.

That’s it!

To serve the Chocolate Pots de Creme with Espresso Whipped Cream, take the cups out of the fridge and allow to come to room temperature for approximately 20 minutes. Add a dollop of whipped cream to each pot de creme, and garnish with either a chocolate covered espresso bean or chocolate shavings.

Enjoy these rich and decadent chocolate custard desserts at your next dinner party, and guests are sure to leave with a smile!

Looking for More Creamy Goodness Dessert Recipes?

• Blackberry Bread Pudding
• Yogurt Panna Cotta
• Peppermint Creme Brulee
• Chocolate Raspberry Pots de Creme
• Frozen Chocolate Peanut Butter Terrine ~ Sprinkle Bakes
• Mint Cheesecake ~ Zoe Bakes
• Honey Lemon Pots de Creme ~ Tartlette

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Chocolate Pots de Creme with Espresso Whipped Cream

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Chilling Time: 3 hours hours

Total Time: 3 hours hours 25 minutes minutes

Chocolate Pots de Creme - Rich and luxurious chocolate custard with a silky dollop of Espresso Whipped Cream on top. This no-oven pot de creme recipe is the perfect way to end an elegant meal.

Servings: 8

Ingredients

US Customary - Metric

For the Chocolate Pots de Creme:

• 5 ounces dark chocolate, chopped (or chips)
• 3 large egg yolks
• 3 tablespoons granulated sugar
• 1/8 teaspoon salt
• 2 teaspoons instant espresso powder
• 1 cup heavy cream
• 5 tablespoons milk
• 2 teaspoons vanilla

For the Espresso Creme:

• ½ cup cold heavy cream
• 1 tablespoon granulated sugar
• 1/3 teaspoon instant espresso powder

To Garnish:

• chocolate covered espresso beans, or
• chocolate shavings

Instructions

For the Chocolate Pot de Crème:

• Place the chocolate in a blender and set a fine-mesh sieve over the top of the blender jar. Set aside.
• Place the egg yolks, sugar, salt, espresso powder, cream and milk in a saucepan. Whisk well. Cook the mixture over medium-low heat. Stir and scrape the sides of the pan for 10-15 minutes, until it thickens. To test the consistency, dip a spoon into the mixture and drag your finger through it. If the line remains firm, it’s ready. *Do not let the custard simmer.
• Pour the custard through the sieve into the blender jar. Allow the mixture to sit and melt the chocolate for 5 minutes. Place the lid on the blender, leaving it slightly jarred to vent. Puree until smooth, then add the vanilla and puree again.
• Divide the mixture between eight 2-ounce espresso cups. Place a dish towel on the counter and tap each espresso cup gently on the dish towel to work the bubbles out of the custard. Cool to room temperature. Then cover each espresso cup with plastic wrap and refrigerate for at least 3 hours*.

For the Espresso Whipped Cream:

• Using an electric mixer, whip the cream, sugar and instant espresso powder until light and fluffy. Cover and refrigerate until ready to serve.

Notes

* You can refrigerate the custard-filled espresso cups for a minimum of three hours, and can store in the fridge until you're ready to serve for up to one week.

Before serving, let the pots de crème stand at room temperature for 20 minutes. Then dollop a tablespoon of whipped cream on top of each espresso cup and garnish with chocolate shavings or a chocolate covered espresso bean.

Nutrition

Serving: 1serving, Calories: 314kcal, Carbohydrates: 16g, Protein: 4g, Fat: 26g, Saturated Fat: 15g, Cholesterol: 136mg, Sodium: 64mg, Potassium: 189mg, Fiber: 2g, Sugar: 11g, Vitamin A: 775IU, Vitamin C: 0.2mg, Calcium: 61mg, Iron: 2.3mg

Course: Dessert

Cuisine: American, French

Author: Sommer Collier

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