3-Ingredient Espresso Pots De Crème

3-Ingredient Espresso Pots De Crème

Rich chocolate custard laced with espresso, baked in a water bath until silky set.

Total 5 hr 5 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This stripped-down pots de crème relies on just chocolate, cream, and strong espresso for a dense, velvety custard. A gentle water bath keeps the texture smooth without curdling, making it a make-ahead dessert for dinner parties or a quiet evening treat.

Ingredients

  • 8 ounces bittersweet chocolate, finely chopped
  • 2 cups heavy cream
  • 1/2 cup freshly brewed espresso, hot

Method

  1. Place the chopped chocolate in a heatproof bowl and set aside.

  2. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer, with small bubbles forming around the edges.

  3. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to melt.

  4. Whisk the cream and chocolate together until smooth and glossy, then whisk in the hot espresso until fully incorporated.

  5. Preheat the oven to 325°F. Divide the custard mixture evenly among four 6-ounce ramekins.

  6. Place the ramekins in a 9x13-inch baking pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins.

  7. Cover the pan loosely with foil and bake until the custards are set around the edges but still slightly jiggly in the center, 35 to 40 minutes.

  8. Carefully remove the ramekins from the water bath and let cool to room temperature on the counter.

  9. Cover each ramekin with plastic wrap and refrigerate until fully chilled and set, at least 4 hours.

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★ 4.1 (1)

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    3-Ingredient Espresso Pots De Crème

    This stripped-down pots de crème relies on just chocolate, cream, and strong espresso for a dense, velvety custard. A gentle water bath keeps the texture smooth without curdling, making it a make-ahead dessert for dinner parties or a quiet evening treat.

    5 hr 5 min 4 servings 520 cal

    Ingredients

    • 8 ounces bittersweet chocolate, finely chopped
    • 2 cups heavy cream
    • 1/2 cup freshly brewed espresso, hot

    Method

    1. 1

      Place the chopped chocolate in a heatproof bowl and set aside.

    2. 2

      In a saucepan, heat the heavy cream over medium heat until it just begins to simmer, with small bubbles forming around the edges.

    3. 3

      Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to melt.

    4. 4

      Whisk the cream and chocolate together until smooth and glossy, then whisk in the hot espresso until fully incorporated.

    5. 5

      Preheat the oven to 325°F. Divide the custard mixture evenly among four 6-ounce ramekins.

    6. 6

      Place the ramekins in a 9x13-inch baking pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins.

    7. 7

      Cover the pan loosely with foil and bake until the custards are set around the edges but still slightly jiggly in the center, 35 to 40 minutes.

    8. 8

      Carefully remove the ramekins from the water bath and let cool to room temperature on the counter.

    9. 9

      Cover each ramekin with plastic wrap and refrigerate until fully chilled and set, at least 4 hours.