Recipe courtesy of Richmond Flores for Food Network Kitchen

Mocha Pots De Crème

Getting reviews...
  • Level: Easy
  • Total: 2 hr 20 min
  • Active: 20 min
  • Yield: 8 mocha pots de crème
A little effort goes a long way with these easy puddings, which make a sweet treat for chocolate and espresso lovers alike. For the chocolate portion of the recipe, be sure to go with chopped chocolate bars instead of chocolate chips, since the bars melt better!



  1. Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  2. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.

Cook’s Note

Keep on stirring: When you’re heating the custard, be sure to stir constantly with a rubber spatula; you want to keep the mixture from scorching. Do not let it boil. Chilling is essential to set the pudding, but the flavors will be more pronounced if you let it sit out for a bit (ideally about 20 minutes) before serving.