Mocha Pot De Crème Recipe

Make the Mocha Pot de Crème

In a saucepan, combine heavy cream, whole milk, sugar, espresso, and salt. Heat over medium heat until just simmering, then remove from heat.

Whisk Egg Yolks

In a bowl, whisk together the egg yolks and vanilla extract. Slowly pour the hot cream mixture into the yolks while whisking continuously to temper the yolks.

Bake the Custard

Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Strain through a fine sieve into individual ramekins.

Chill

Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or until set.

Prepare Chantilly

In a mixing bowl, whip the cream with powdered sugar until soft peaks form. Chill until ready to use.

Make Hazelnut Brittle

In a saucepan, combine water and granulated sugar for the brittle. Cook over medium heat until the sugar dissolves and turns a light amber color. Stir in hazelnuts and a pinch of salt, then pour onto a parchment-lined baking sheet to cool.

Serve

Once the pot de crème is set, top with a dollop of chantilly and a piece of hazelnut brittle before serving.