Chocolate Coffee Pots De Creme

These Chocolate Coffee Pots de Crème feature a silky chocolate custard layer topped with a creamy coffee custard and finished with whipped cream. An elegant French dessert that's perfect for entertaining.

Course Dessert

Cuisine French

Keyword chocolate coffee pots de crème, chocolate custard dessert, coffee pots de crème, french custard dessert, pots de creme

Prep Time 30

Chilling Time 1

Total Time 1 30

Servings Jars

Calories 541kcal

Author Tiffany Bendayan

Ingredients

For Chocolate Layer

1 cup heavy cream
2 large egg yolks
2 tablespoons granulated sugar
4 ounces semi-sweet chocolate finely chopped

Coffee Layer

1 cup heavy cream
2 tablespoons finely ground coffee
3 large egg yolks
3 tablespoons granulated sugar

Garnish

1/2 cup heavy cream
1 tablespoon granulated sugar
Coffee beans optional

Instructions

For Chocolate Layer
Break chocolate in little pieces and place them in a bowl
Lightly whisk the egg yolks and place them in another bowl
In a small saucepan pour in the cream and sugar
Heat over medium heat, stirring frequently, until the mixture just begins to simmer.
Pour the hot cream over the chocolate. Let it sit for 1-2 minutes
Mix the hot chocolate mixture until the chocolate has completely melted and there are no lumps in the cream
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
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Pour the chocolate custard on glass jars or ramekins
Chill in the fridge while making the coffee layer
For Coffee Layer
Lightly whisk the egg yolks and place them in a bowl
In a small saucepan pour in the cream, coffee and sugar
Heat over medium heat, stirring frequently, until the mixture just begins to simmer.
Strain this mixture to eliminate the coffee bits
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
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Pour the coffee custard on top of the chocolate layer
Let it chill in the fridge for 30 mins to 1 hour
Garnish
Add the cream and sugar to a bowl and mix on medium speed until stiff peaks form
Spoon or pipe this cream on top of each chilled pot de creme jar
garnish with a coffee bean (optional)
Enjoy!

Notes

• Do not allow the custard to boil, or it may curdle.
• Finely chopped chocolate melts more smoothly into the custard.
• Straining the coffee mixture ensures a silky texture.
• For best flavor, chill completely before serving.
• Garnish with whipped cream just before serving.

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