Chocolate Espresso Pot de Crème

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  • 2 cups Heavy Cream
  • 1/3 cup Sugar
  • 6 each egg yolks
  • 1 vanilla bean, seeded & scraped
  • 12 ounces bittersweet chocolate, melted
  • ½ cup coffee
  • 2 teaspoons espresso powder (add to hot coffee)
  • 1 teaspoon cinnamon


  1. Combine cream, sugar, vanilla bean seeds and cinnamon. Slowly bring up to a boil.
  2. Meanwhile, whisk together egg yolks in a separate bowl.
  3. When cream mixture has reached a boil, remove from heat and slowly whisk into egg yolks.
  4. Return mixture to pot and cook over medium-low heat until thickened, whisking constantly. Be careful not to overcook the mixture or the eggs will curdle. You can also cook the mixture over a double boiler, it will take slightly longer but you will have more control over the temperature.
  5. Strain mixture into clean bowl and then stir in chocolate and coffee. Immediately pour into serving cups and refrigerate.

Yield: 5-6oz. cups

Recipe compliments of Robin Hassett


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