Go Back Email Link
–+ servings
Print
Chocolate Coffee Pots De Creme: One layer of silky chocolate custard topped with a layer of delicious coffee pot de creme served with whipped cream for a delicious creamy dessert

Chocolate Coffee Pots De Creme

Chocolate Coffee Pots De Creme: One layer of silky chocolate custard topped with a layer of delicious coffee pot de creme served with whipped cream for a delicious creamy dessert

Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 3 -4 Jars
Author Tiffany Bendayan

Ingredients

  • For Chocolate Layer
  • 1 Cup of Heavy Cream
  • 2 Egg Yolks
  • 2 Tablespoons of Sugar
  • 4 oz of Semi-Sweet Chocolate
  • For Coffee Layer
  • 1 Cup of Heavy Cream
  • 2 Tablespoons of ground coffee
  • 3 Egg Yolks
  • 3 Tablespoons of Sugar
  • Garnish
  • 1/2 Cup of Heavy Cream
  • 1 Tablespoon of sugar
  • Coffee Beans optional

Instructions

  1. For Chocolate Layer
  2. Break chocolate in little pieces and place them in a bowl
  3. Lightly whisk the egg yolks and place them in another bowl
  4. In a small saucepan pour in the cream and sugar
  5. Heat on medium heat until the mixture boils. Using a wooden spoon, stir constantly to prevent the cream from burning on the bottom of the pan
  6. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes
  7. Mix the hot chocolate mixture until the chocolate has completely melted and there are no lumps in the cream
  8. Add about 1/2 cup of the hot cream mixture on top of the yolks. Using a whisk, mix until the yolks and the cream are combined. Pour the entire cream and mix together
  9. Place this mixture on the saucepan and cook on medium low heat until custard thickens. Do not let it boil. About 5 minutes
  10. Pour the chocolate custard on glass jars or ramekins
  11. Chill in the fridge while making the coffee layer
  12. For Coffee Layer
  13. Lightly whisk the egg yolks and place them in a bowl
  14. In a small saucepan pour in the cream, coffee and sugar
  15. Heat on medium heat until the mixture boils. Using a wooden spoon, stir constantly to prevent the cream from burning on the bottom of the pan
  16. Strain this mixture to eliminate the coffee bits
  17. Add about 1/2 cup of the hot cream mixture on top of the yolks. Using a whisk, mix until the yolks and the cream are combined. Pour the entire cream and mix together
  18. Place this mixture on the saucepan and cook on medium low heat until custard thickens. Do not let it boil
  19. Pour the coffee custard on top of the chocolate layer
  20. Let it chill in the fridge for 30 mins to 1 hour
  21. Garnish
  22. Add the cream and sugar to a bowl and mix on medium speed until stiff peaks form
  23. Spoon or pipe this cream on top of each chilled pot de creme jar
  24. garnish with a coffee bean (optional)
  25. Enjoy!