Coffee and Chocolate Pot de Creme

{This post was created as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own}Coffee and Chocolate Pot de Creme Recipe - luscious cream custard infused with coffee flavor| Let the Baking Begin! Alright guys, the serious countdown has begun. It is 6 days until Christmas! This means that if you haven’t gotten those Christmas gifts or haven’t put the menu together already, it is really time to get to it. While I can not help you with buying the gifts, I can help you with the Christmas menu at least a little bit, especially if you want to go all fancy-shmancy this year.

Coffee and Chocolate Pot de Creme Recipe - luscious cream custard infused with coffee flavor| Let the Baking Begin!

These little Pot de Cremes or little pots of cream are very quick and easy to make, as they take about 15-20 minutes to put together. The hardest part of this recipe is actually waiting for them to set. They are from the same category of flavor profile as crème brûlée, flan or baked custard, so if you like any of these, you will definitely enjoy these Pot de Cremes. Just like any kind of chocolate dessert, this one really benefits from good quality chocolate. Since the chocolate is the main flavoring agent, the quality of your chocolate will directly affect how the Pot de Creme tastes, so splurge if you can. If there’s a chocolate bar you like, use a couple of them to make up the quantity needed for the recipe for best flavor.

And don’t forget that in this recipe, while you’re splurging on the chocolate, you can still save up on some calories by using the SPLENDA Naturals sweetener. This sweetener gets it’s sweetness from Reb D, which means no bitter aftertaste, just great sweet taste. It is also natural, which SPLENDA defines as no added flavors or colors, no preservatives and only non-GMO ingredients. Check out SPLENDA’s recipe collection of other stuff you can make with their no calorie natural sweeteners made with stevia extract.

By the way, you can dress this dessert up or down, depending on how you like it. Some good toppings for this Coffee and Chocolate Pot de Creme could be whipped cream, chocolate shavings, caramel, roasted hazelnuts (chopped), cookie crumbs (for texture), raspberries or any berries, praline or chopped chocolate candies. Not that they need anything else, but I thought I’d give you those options anyway.

Coffee and Chocolate Pot de Creme Recipe

Yield: 6-8 servings
Ingredients for Coffee and Chocolate Pot de Creme

1 (8 oz) cup whole milk, boiling hot
1 (8 oz) cup heavy cream, boiling hot
1 1/2 (10 oz) cups chopped milk chocolate or milk chocolate chips
1/2 (3 oz) cups chopped dark chocolate or dark chocolate chips
5 egg yolks
2 tsp vanilla extract
2 tsp instant coffee powder or 2 shots of espresso
5 packets of SPLENDA® Naturals Stevia Sweetener or 3 Tbsp granulated sugar 

To serve: 
Whipped Cream
Caramel
Chocolate Shavings
Roasted, Chopped Hazelnuts

Coffee and Chocolate Pot de Creme Recipe - luscious cream custard infused with coffee flavor| Let the Baking Begin! How to make the Coffee and Chocolate Pot de Creme:
In a nonstick saucepan combine 1 cup milk and 1 cup cream. Bring to a boil and remove from heat. Add 5 packets of SPLENDA® Naturals Stevia Sweetener or 3 Tbsp granulated sugar , 2 teaspoons of espresso powder and the vanilla extract to the milk mixture. Stir until the espresso powder dissolves. 
Coffee and Chocolate Pot de Creme Recipe - luscious cream custard infused with coffee flavor| Let the Baking Begin!

To the egg yolks add about 1/2 a cup of the hot milk mixture and quickly stir, then add another 1/2 cup and quickly stir again. Now add the egg mixture into the rest of the milk mixture and stir again.

Coffee and Chocolate Pot de Creme Recipe - luscious cream custard infused with coffee flavor| Let the Baking Begin!

Place the saucepan over medium heat again and constantly stirring, cook until the mixture coats the back of a wooden spoon. {Do not bring to a boil or cook past the point when the mixtures coats the back of the spoon or the eggs will cook and the custard will break} Remove from heat.
Add both the 1.5 cups milk chocolate and 1/2 cup dark chocolate to the thickened hot custard. Let sit for 1 minute.

Coffee and Chocolate Pot de Creme Recipe - luscious cream custard infused with coffee flavor| Let the Baking Begin!

Stir until you get homogenous silky smooth chocolate custard. Allow to cool to room temperature.

Coffee and Chocolate Pot de Creme Recipe - luscious cream custard infused with coffee flavor| Let the Baking Begin!

Pour the custard into 4 oz ramekins and allow to set in the fridge for at least 2 hours or until completely set.

Coffee and Chocolate Pot de Creme Recipe - luscious cream custard infused with coffee flavor| Let the Baking Begin!

Serve cold with a dollop of whipped cream, a drizzle of caramel, chocolate shavings and/or roasted, chopped hazelnuts.
Can be made ahead of time and stored covered, in the refrigerator up to 2 days.
Enjoy the PRINT friendly version of the Coffee and Chocolate Pots de Creme Recipe below:

Coffee and Chocolate Pots de Creme

Prep time:
Cook time:
Total time:
Author:
Serves: 6-8 servings

Ingredients

Ingredients:

  • 1 (8 oz) cup whole milk, boiling hot
  • 1 (8 oz) cup heavy cream, boiling hot
  • 1½ (10 oz) cups chopped milk chocolate or milk chocolate chips
  • ½ (3 oz) cups chopped dark chocolate or dark chocolate chips
  • 5 egg yolks
  • 2 tsp vanilla extract
  • 2 tsp instant coffee powder or 2 shots of espresso
  • 5 packets of SPLENDA® Naturals Stevia Sweetener

To serve:

  • Whipped Cream
  • Caramel
  • Chocolate Shavings
  • Roasted, Chopped Hazelnuts

Instructions

  1. In a nonstick saucepan combine 1 cup milk and 1 cup cream. Bring to a boil and remove from heat. Add 5 packets of SPLENDA® Naturals Stevia Sweetener or 3 Tbsp granulated sugar, 2 teaspoons of espresso powder and the vanilla extract to the milk mixture. Stir until the espresso powder dissolves.
  2. To the egg yolks add about ½ a cup of the hot milk mixture and quickly stir, then add another ½ cup and quickly stir again. Now add the egg mixture into the rest of the milk mixture and stir again.
  3. Place the saucepan over medium heat again and constantly stirring, cook until the mixture coats the back of a wooden spoon. {Do not bring to a boil or cook past the point when the mixtures coats the back of the spoon or the eggs will cook and the custard will break} Remove from heat.
  4. Add both the 1.5 cups milk chocolate and ½ cup dark chocolate to the thickened hot custard. Let sit for 1 minute.
  5. Stir until you get homogenous silky smooth chocolate custard. Allow to cool to room temperature.
  6. Pour the custard into 4 oz ramekins and allow to set in the fridge for at least 2 hours or until completely set.
  7. Serve cold with a dollop of whipped cream, a drizzle of caramel, chocolate shavings and/or roasted, chopped hazelnuts.
  8. Can be made ahead of time and stored covered, in the refrigerator up to 2 days.

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  • Love creme brûlée, will love this for sure!

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