Best Chocolate Mocha Pots Recipes

ULTIMATE CHOCOLATE DESSERT

Ultimate Chocolate Dessert image

Luckily, richer, sexier, and more decadent is exactly what this chocolate mocha pot de creme recipe is all about.

Provided by Chef John

Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes

Time 4h20m

Yield 4

Number Of Ingredients 6

Ingredients

4 ounces bittersweet chocolate, chopped
½ teaspoon instant coffee
1 pinch salt
1 cup heavy cream
3 tablespoons white sugar
½ teaspoon vanilla extract

Steps:

Stir chocolate, instant coffee, and salt together in a medium bowl.
Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
Pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
Whisk the chocolate and cream mixture for 1-2 minutes until combined.
Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 30.1 g, Cholesterol 81.5 mg, Fat 29.4 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 18 g, Sodium 68.8 mg, Sugar 9.5 g

MOCHA POTS DE CRèME

Mocha Pots De Crème image

A little effort goes a long way with these easy puddings, which make a sweet treat for chocolate and espresso lovers alike. For the chocolate portion of the recipe, be sure to go with chopped chocolate bars instead of chocolate chips, since the bars melt better!

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield 8 mocha pots de crème

Number Of Ingredients 8

Ingredients

8 ounces bittersweet chocolate, chopped
1 1/2 cups whole milk
1 cup heavy cream
6 large egg yolks
6 tablespoons sugar
3 teaspoons espresso powder
1/4 teaspoon salt
Chocolate-covered espresso beans, chopped, for topping

Steps:

Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.

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