Recipe courtesy of Nick Malgieri

Chocolate and Coffee Pots de Creme

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  • Level: Easy
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2 cups heavy whipping cream

1/3 cup sugar

6 egg yolks

1 vanilla bean, split

12 ounces bittersweet chocolate, cut into 1/4-inch pieces

1/2 cup very strong, prepared, espresso coffee

8 pot de creme cups (4 to 5 ounces each)


  1. Bring the cream and sugar to a boil with the vanilla bean in a saucepan.
  2. Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
  3. Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled.
  4. Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving