Chocolate - Espresso Pot Au Creme (per Dozen) Recipe

Inspired by Polizzi's

Time1h 10m

Serves12

Baked Chocolate - Espresso Custard Filled Cups

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Ingredients

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1
Preheat the Oven
Preheat your oven to 325°F (163°C).
2
Heat the Dairy
In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering, stirring occasionally.
3
Mix the Dry Ingredients
In a separate bowl, whisk together the granulated sugar, cocoa powder, espresso powder, and salt.
4
Combine Mixtures
Gradually whisk the hot cream mixture into the dry ingredients until smooth. Continue to whisk until well combined.
5
Add Egg Yolks
In another bowl, whisk the egg yolks. Slowly add a small amount of the chocolate mixture to the yolks to temper them, then whisk the yolks back into the chocolate mixture.
6
Add Vanilla
Stir in the vanilla extract.
7
Pour into Cups
Divide the custard mixture evenly among 12 small ramekins or cups.
8
Bake
Place the ramekins in a baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set around the edges but still a bit wobbly in the center.
9
Cool and Serve
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours before serving.