Name: Chocolate Pots de Creme with Espresso
Prep time: 10 min
Total time: 40 min
Yield: serves 4 people
Cuisine: French
Ingredients: 400 g heavy cream (1 1/2 cup); 120 g espresso coffee, freshly brewed (1/2 cup); 4 egg yolks; 2 tbsp sugar; 200 g dark chocolate (55% - 65% cocoa) (7 ounces); 1 egg; 60 g sugar (1/4 cup); 45 g all-purpose flour (4 tbsp)

Chocolate Pots de Creme with Espresso

There’s no such thing as too many coffee-flavored desserts. Tiramisu, a simple Coffee Cake, Flourless Chocolate Espresso Cake are one of our all-time favorite recipes on this blog, and they all contain a delicious, freshly brewed coffee. Now, we are adding a brand new recipe, this extra creamy, extra-thick Chocolate Espresso Pots de Creme. It’s basically a thick chocolate espresso-flavored cream that’s baked in the oven and then stored in the fridge for a couple of hours before serving. It’s a French dessert that’s popular all over the world and made for true chocoholics and coffee lovers.

Chocolate Pots de Creme with Espresso

simple preparation and short baking time
It's best to make it one day ahead and keep in the fridge until serving
very thick, creamy and deeply chocolatey, with an aromatic coffee flavor (freshly brewed coffee)
the perfect dessert for special occasions like Mother's Day, Valentine's Day or birthdays or when you crave something delicious over the weekend
tasty baked chocolate cream served in a simple coffee cup

For this post, we partnered with Philips Slovenija. We used their AMAZING coffee machine LatteGo. We have been using their coffee machine for months now, and honestly, I can't imagine my life without it anymore. It's so easy to use, and it gives us all the freedom to use whichever coffee beans we love and adore. We use it every morning, and while our coffee is brewing (I am drinking Cappucino, and Jernej is drinking Cafe au Lait), I can easily make the bed and brush my teeth. Oh, I just love it. For this recipe, we used "espresso".

Coffee Machine LatteGo (click for more info) makes 6 different hot beverages so you will easily satisfy your taste and the taste of your friends and family members.

What to serve with Chocolate Pots de Creme with Espresso

There's no need to serve these rich Chocolate Pots de Creme with Espresso with anything. However, if you have the time, make our quick, 15-minute cookies (recipe in the post). They are a wonderful addition. Or simply add a dollop of whipping cream on top before serving.

How to store Chocolate Pots de Creme

Store these simple Chocolate Pots de Creme with Espresso covered in a fridge for up to 4 days.

How to make Chocolate Pots de Creme with Espresso (recipe video)

Watch this quick video to see how to make delicious Chocolate Pots de Creme with Espresso, it's so easy.

Try these incredibly tasty coffee-flavored desserts too

Thanks, Philips Slovenija for the amazing coffee machine Latte Go. All the opinions are ours and we only share our honest opinions and recommendations for great products that we actually use.

METHOD

make the chocolate espresso cream

Add heavy cream and freshly brewed espresso coffee to a saucepan. Place over medium heat and bring to a boil. Add egg yolks, sugar, and a pinch of salt to a large bowl. Stir to combine using a whisk. While continually whisking, pour in the boiling hot, heavy cream and coffee. When everything is combined, add the chopped dark chocolate and whisk until the chocolate melts completely.

Tip

Optionally add two tablespoons of Baileys or Kahlua.
Bake the pots de creme

Transfer the mixture into a measuring jug for easier pouring. Divide the mixture between four oven-proof cups. Place the cups in a large baking dish. Add hot water to a baking dish to come halfway up sides of cups. Place in the preheated oven on the middle rack. Bake for 25 - 30 minutes at 150 °C / 300 °F.
make the cookies (optional)

In a bowl whisk to combine an egg and sugar until combined. Incorporate the all-purpose flour. Transfer the cookie mixture into a piping bag fitted with a round tip. Pipe the cookies about 3 cm / 1-inch in diameter over a baking sheet lined with parchment paper. Make sure there's enough space between the cookies because they will spread. Place in the preheated oven and bake for 8 minutes at 180 °C / 350 °F.
serve

Transfer the baked Chocolate Pots de Creme with Espresso from the oven. Set aside to cool to room temperature, then transfer to a fridge to chill for at least 3 - 4 hours or even better, overnight. Optionally serve with homemade cookies.