Mocha pots de creme

1 servings

Ingredients

Quantity Ingredient
6 ounces Bittersweet; (plain) chocolate
1 tablespoon Instant coffee granules
3 cups Half-and-half; (half milk, half
; cream)
5 Egg yolks
½ cup Sugar
3 tablespoons Whipped cream; for garnish
6 Whole coffee beans; for garnish

Directions

In a large saucepan over medium heat, melt the chocolate. Add the coffee and stir until dissolved.

In another small saucepan over medium temperature, heat the half-and-half just to a boil. Set aside.

Place the egg yolks and sugar in a medium stainless steel bowl. Place the bowl over a pot of barely simmering water. Whisk the egg mixture until the sugar is dissolved, or until the mixture is lukewarm (about 98 degrees F/49 degrees C).

Whisk the chocolate mixture into the egg mixture until thoroughly blended.

Add ½ cup/120 mL/4 fl oz of the hot half-and-half, whisking. Pour the chocolate and egg mixture into the remaining half-and-half in the saucepan.

Cook over medium heat for about 5 minutes, or until the mixture thickens or coats the back of a spoon. Pour into 6 coffee or custard cups (about 8 fl oz/250 mL). Chill for at least 4 hours.

Serve topped with whipped cream and whole coffee beans.

Serves six.

Converted by MC_Buster.

Per serving: 774 Calories (kcal); 34g Total Fat; (39% calories from fat); 15g Protein; 104g Carbohydrate; 1094mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 5 ½ Fat; 6 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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