Food & Cooking Recipes Dessert & Treats Recipes Mocha Pots de Creme 4.5 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2021 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Servings: 6 A rich, decadent chocolate pots de creme is a mouthwateringly creamy dessert everyone will love. Ingredients 2 ½ cups heavy cream 2 teaspoons instant espresso powder 1 teaspoon pure vanilla extract 6 ounces semisweet chocolate, finely chopped (½ cup) 4 large egg yolks 4 teaspoons sugar Coarse salt Whipped cream, for serving (optional) Directions Preheat oven to 325 degrees. Bring the cream, espresso, vanilla, and chocolate to a simmer. Whisk until smooth. In another medium bowl, whisk together egg yolks, 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. Place six 4-ounce ramekins in the center of a baking dish lined with a towel. Divide custard among ramekins, and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with parchment paper. Bake until custard is set around edges but wobbly in center, 30 to 40 minutes. 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. Serve with whipped cream, if desired. Rate it Print