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Chocolate Pots de Creme

  • Prep:
  • Total Time:
  • Servings: 2
Chocolate Pots de Creme

Source: Martha Stewart Living, February 2012

Ingredients

  • 3/4 cup heavy cream
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 ounces bittersweet chocolate (70 percent), finely chopped (1/4 cup)
  • 1 large egg yolk
  • 1 teaspoon sugar
  • Coarse salt

Directions

  1. Preheat oven to 325 degrees. Bring 1/2 cup plus 2 tablespoons cream, the espresso, and vanilla to a simmer; pour over chocolate in a medium bowl. Let sit for 3 minutes; whisk until smooth.

  2. In another medium bowl, whisk together egg yolk, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup. Let cool completely, stirring occasionally, about 15 minutes.

  3. Place 2 teacups in the center of a baking dish. Divide custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups. Cover tightly with foil; poke several holes in foil. Bake until custard is set around edges but wobbly in center, about 25 minutes.

  4. Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover, and refrigerate for at least 4 hours, and up to 2 days. Before serving, whisk remaining 2 tablespoons cream to soft peaks, and dollop over pots de creme.

Reviews (1)

  • vduback 21 Mar, 2013

    This dessert was amazing! At first I was disappointed in the net result of the recipe, but after taking the first bite you will understand why there is not much to eat. It's super rich and delicious!!!! It was impossible to finish the small portion. I topped the pot de creme's with a little sea salt and fresh/homemade whipped cream (not to sweet). Make this recipe you will not regret it!!

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