Espresso chocolate pots de creme are small baked custards with a smooth chocolate finish. Gentle oven heat and a water bath help the custard set without becoming grainy.

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Recipe at a Glance

Yield: 6 small ramekins
Preparation: 20 minutes
Cooking: 30 minutes
Resting and chilling: Cool briefly, then refrigerate at least 4 hours

Ingredients
Before You Start
Directions
Cook’s Tips
Storage
Frequently Asked Questions

Ingredients

Custard

Ingredient and amount
300 ml heavy cream
200 ml whole milk
120 g dark chocolate, finely chopped
4 large egg yolks
45 g granulated sugar
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/8 teaspoon salt

Before You Start

Do not whisk air into the custard or bake until completely rigid; both can spoil its smooth texture.

Directions

1. Prepare

Heat oven to 150°C (300°F). Place six 120 ml ramekins in a deep roasting pan. Boil water for the bath.

2. Warm dairy

Heat cream, milk and espresso powder until steaming. Remove from heat, add chocolate and stand 2 minutes, then stir smooth.

3. Temper

Whisk yolks, sugar and salt just until combined. Gradually whisk in warm chocolate mixture, then vanilla. Strain into a jug and skim any foam.

4. Bake

Divide among ramekins. Pour hot water into the roasting pan halfway up their sides, avoiding the custard. Bake 25–35 minutes until edges set and centers wobble gently.

5. Chill

Carefully lift ramekins from the water bath. Cool on a rack, then refrigerate within 2 hours. Chill at least 4 hours before serving.

Cook’s Tips

Do not whisk air into the custard or bake until completely rigid; both can spoil its smooth texture.
Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.

Storage

Keep covered in the refrigerator for up to 3 days. Serve cold or let stand for 10 minutes before eating.

Espresso Chocolate Pots de Creme