No Bake Chocolate Pots De Crème
By Chef John Ash
Pots de crème are usually baked in a water bath but this simpler method I think is just as good. A good 60 % chocolate is all important here. You could also replace (or augment) the espresso powder with vanilla, almond or even mint extract. You could make mud pie pots de crème by adding 1-3 teaspoons of bourbon along with the espresso. Cointreau, orange rind and/or chipotle powder (in moderation) would also work well.
Total Time 45 mins
Prep Time 15 mins
Difficulty Level Medium
1 cup heavy cream
1/2 tsp instant espresso powder (or instant coffee)
2 ounces chopped 60% chocolate
3 egg yolks
1 1/2 tbsp sugar
Big pinch sea salt
Sweetened whipped cream for serving
Heat the cream, espresso powder and chocolate in a medium saucepan over medium heat, stirring occasionally. Meanwhile, beat together the egg yolks, sugar and salt in a medium-large bowl.
When the cream mixture is almost at a simmer, gradually pour it into the bowl with the egg yolks, whisking to combine as you do so. Pour the mixture back into the saucepan and heat, stirring constantly, on medium-low until the mixture thickens and coats the back of a spoon (or reaches 175-180 degrees, if you have an instant read thermometer), about four minutes.
Do not let the mixture simmer or eggs will curdle. Quickly pour the custard into 2 clean bowls and chill until cold. Serve with whipped cream.