MOCHA POT DE CREME
As seen on Food 911 on the food channel. I absolutely love coffee concoctions and this looked so delicious. Cook time includes oven time and refrigerator time.
Provided by pewpew1982
Categories Dessert
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
- In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes.
- Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.)
- Stir in the brewed coffee and melted chocolate.
- Preheat the oven to 325 degrees F.
- Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture.
- Fill a large, shallow baking pan with 1/2-inch of warm water.
- Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly.
- Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
- garnish with whipped cream and biscotti cookie.
Nutrition Facts : Calories 578.3, Fat 53.5, SaturatedFat 32.1, Cholesterol 372.8, Sodium 56.7, Carbohydrate 23.5, Fiber 1.6, Sugar 17, Protein 6.4
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