Espresso Pots de Creme

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These chocolate espresso pots de creme are topped with espresso-flavored whipped cream and drizzled with a sweet coffee sauce made with coffee liqueur and cream. They are not only delicious but also very easy to make, all components come together quickly on the stovetop, no oven required.

espresso pots de creme

I brought this recipe together with an ingredient I had never used before but will rely on all the time from now on: instant espresso powder. This stuff is the best. I had always struggled to incorporate espresso into food because each shot adds so much liquid. That problem is no more thanks to the powdered stuff.

What is instant espresso powder?

Instant espresso powder is brewed espresso that has been dehydrated, which means it’s got all the flavor that a shot of espresso has, minus the water. When instant espresso powder gets mixed with liquid (cream or custard, for example) it releases its flavor into the liquid but doesn’t dilute it with water.

Note that it’s not possible to substitute ground espresso powder for instant espresso powder because the two are two different things. Ground espresso powder consists of ground roasted coffee beans that will release flavor but they will never dissolve.

How to make the espresso-flavored whipped cream:

For the whipped cream, I simply added 1/2 teaspoon instant espresso powder to 1/2 cup heavy cream along with 1.5 teaspoons granulated sugar and whipped as usual. By the time the peaks were stiff, the espresso had dissolved and given the cream a beautiful beige color and a delightful espresso flavor.

How to make the sweet coffee liqueur sauce:

For the coffee sauce I added 1/4 cup coffee liqueur1 teaspoon instant espresso powder and 1/4 cup heavy cream to a saucepan, brought the mix to a simmer and kept simmering until I got a nice syrupy consistency (pretty much all alcohol was gone by then so this is not a boozy dessert).

If you ask me, the whipped cream drizzled with the coffee sauce is good enough to eat without any pots de creme but if you prefer the added substance and chocolate flavor you can make the pots too. I adapted the actual pots de creme recipe closely from foodnetwork.com but used bittersweet chocolate and added instant espresso powder here as well.

How to make the chocolate espresso custard:

One of the great things about these pots de creme is that they are a stovetop dessert. There is no baking, water bath, etc. in this recipe. Instead you just cook a custard in a saucepan and then briefly whip it together with chopped chocolate in the food processor.

You start with 6 ounces finely chopped bittersweet chocolate1 teaspoon instant espresso powder and 1/4 teaspoon vanilla extract. Add these three ingredients to the food processor. If you have a whipping attachment on your processor, use that, if not, just use the regular processing blade. Set that aside.

Next, in a saucepan, whisk together 1 cup whole milk, 1 cup heavy cream, 4 egg yolks, 4 tablespoons granulated sugar and 1/8 teaspoon salt.

Stirring continuously with a wooden spoon, heat the custard to a low simmer and keep stirring until the mixture thickens and coats the back of the spoon.

Pour the hot custard into the food processor, put on the top and process until you have a homogeneous mix (this will only take a few seconds).

Fill the mix into ramekins or glasses and chill until set (2-3 hours).

To serve, top the pots de creme with the espresso whipped cream and drizzle with the sweet coffee sauce.

Just one quick warning about this recipe: There is a good amount of caffeine in here, so don’t eat this dessert 30 minutes before going to bed. :)

More delicious coffee-flavored desserts:

espresso pots de creme
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5 from 1 vote

Espresso Pots de Creme

A great recipe for espresso pots de creme topped with espresso-flavored whipped cream and drizzled with a sweet coffee sauce.
Cook Time15 mins
Chill Time3 hrs
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate espresso pots de creme, chocolate pots de creme, pots de creme
Servings: 5
Calories: 600kcal

Ingredients:

For the pots de creme:

  • 6 ounces bittersweet chocolate, finely chopped*
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 4 tablespoons sugar
  • 1/8 teaspoon salt

For the espresso-flavored whipped cream:

  • 1/2 cup heavy cream
  • 1.5 teaspoons sugar
  • 1/2 teaspoon instant espresso powder

For the espresso drizzle:

  • 1/4 cup coffee liqueur, I used Kapali
  • 1/4 cup heavy cream
  • 1 teaspoon instant espresso powder

Instructions:

For the pots de creme:

  • Add chocolate, espresso and vanilla to a blender or a food processor. (If you have a whipping attachment on your processor use that, if not, the regular processing blade works as well). Set aside.
  • Whisk milk, cream, egg yolks, sugar and salt together in a saucepan until well combined.
  • Stirring constantly with a wooden spoon, heat the saucepan to a very light simmer and keep stirring until the mixture thickens and coats the back of the spoon. (You have to watch closely, you don't want to make scrambled eggs but you do need to get the mix nice and thick). 
  • Pour the hot milk mix into the food processor, put on the top and process until you have a homogeneous mix (this only takes a few seconds).
  • Pour into ramekins or glasses and chill until set (2-3 hours).

For the espresso-flavored whipped cream:

  • Whip all ingredients to stiff peaks.

For the espresso drizzle:

  • Add coffee liqueur, cream and espresso powder to a saucepan and bring to a very low simmer.
  • Stirring constantly with a wooden spoon keep the mix simmering until reduced to about 1/3 cup.
  • Let cool to room temperature.

Notes:

*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.

Nutrition

Calories: 600kcal

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5 comments

  1. Pang says:

    What a wonderful recipe and photograph; this is one of my favourite dessert. It looks so elegant and delicious. I am loving this, Nicole :)

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