Chocolate Espresso Pots de Creme

I had lots of egg yolks leftover from my first disastrous attempts at macarons (I am pleased to report that I have since had great success).  I googgled egg yolk recipes and came across this recipe from epicurious.com. I'm not a coffee drinker but I love coffee in desserts. Last time I made mini custard pots with different flavours, the coffee one was my favourite. These were relatively simple to make and tasted absolutely amazing!! It's really rich, creamy and decadent. You really only need a few spoonfuls as it's too rich to have the whole portion in 1 sitting. If you like coffee, chocolate and creamy desserts then do give this a try. 

I'm sending this to Javelin Warrior's Made with Love Mondays  where the aim is to make something from scratch ie no prepared ingredients and I think this fits the bill. 

and also to Frugal Food Fridays run by Helen from Fuss Free Flavours and hosted by Utterly Scrummy this month as this is uses up leftovers and is quick and easy to make. 

 I got to use my new Russian Doll measuring cups. 

 finely chop the chocolate 

 measure out the cream and milk 

 adding lots of espresso powder as I love the coffee kick! 

 whisk the egg yolks and sugar 

 almost ready.. 

 bake in a water bath 

 cover with foil - remember to poke holes in them 

 can you see how silky smooth the texture is? 

Recipe adapted from epicurious.com

170g chocolate, finely chopped
1 1/3 cups double cream (~305mls)
2/3 cup milk (~550mls)
2 teaspoons instant espresso powder (adjust to taste)
6 large egg yolks
2 tablespoons sugar

• Preheat the oven to 170C. 
• Finely chop the chocolate and place in a heatproof bowl.
• Place the cream, milk and espresso powder (optional: you can add in Baileys or Kahlua here to taste) in a small saucepan and bring to the boil, stirring constantly. 
• Pour this hot mixture over the chopped chocolate, whisking as you pour until the mixture is smooth. 
• Whisk the egg yolks and sugar in another bowl. 
• Add the warm chocolate mixture to the egg yolk mixture, whisking constantly. 
• Pour the final mixture through a fine mesh sieve and cool completely. 
• Divide the mixture into ramekin bowls. 
• Place the ramekins in a large roasting tray. 
• Prepare a water bath by filling the roasting tray with hot water until it's approximately half full then carefully place the ramekins inside. Top up with extra water if necessary. 
• Cover with a large sheet of foil. 
• Poke holes through the foil with a fork or knife. 
• Bake for approximately 30-35 minutes until they are set around the edges but still wobbly in the centre. 
• Allow to cool on a wire rack then refrigerate for best results.
• Serve with some chocolate covered coffee beans or a sprinkle of cocoa powder.