Chocolate Espresso Pots de Creme

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These no-bake 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 component come together quickly on the stovetop, no oven required.

A chocolate pot de creme topped with espresso whipped cream and drizzled with coffee cream sauce.

This post was originally published on July 09, 2014.

How to make chocolate pots de creme:

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 blender or food processor.

Step 1. Start with 6 ounces finely chopped bittersweet chocolate and 1/4 teaspoon vanilla extract. Add these two ingredients to a blender or a food processor. Set aside.

RECIPE NOTE: If you have a whipping attachment on your food processor, use that, if not, just use the regular processing blade.

Step 2. In a saucepan, whisk together:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 4 tablespoons granulated sugar
  • 1/8 teaspoon salt
Finely chopped chocolate in a blender and a saucepan with milk, cream, egg yolks and sugar.

Step 3. 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.

Step 4. Pour the hot custard into the blender or food processor.

Custard with a wooden spoon in a saucepan and finely chopped chocolate and hot custard in a blender.

Step 5. Put on the top and process until you have a homogeneous mix (this will only take a few seconds).

Step 6. Pour the mix into four 7-ounce jars and chill until set (2-3 hours).

Chocolate custard in a blender and four glass jars filled with chocolate custard.

How to make coffee liqueur sauce:

Step 7. Add 1/4 cup coffee liqueur and 1/4 cup heavy cream to a saucepan.

Step 8. Stirring continuously, bring the mix to a simmer and keep simmering until you get a syrupy consistency. (Pretty much all alcohol will be gone by then so this is not a boozy dessert.) Let cool to room temperature.

A small saucepan with coffee liqueur and cream and coffee sauce in a small saucepan.

How to make espresso-flavored whipped cream:

Step 9. In a small mixing bowl, combine:

  • 1/2 teaspoon instant espresso powder
  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar 

Step 10. Whip the mix. By the time the peaks are stiff, the espresso will have dissolved and given the cream a beautiful beige color and a delightful coffee flavor.

A small mixing bowl with cream, instant espresso powder and sugar and a mixing bowl with espresso-flavored whipped cream.

How to serve chocolate espresso pots de creme:

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. :)

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.

More delicious coffee-flavored desserts:

A chocolate pot de creme topped with espresso whipped cream and drizzled with coffee cream sauce.
Print Recipe
5 from 2 votes

Chocolate Espresso Pots de Creme

These no-bake 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.
Cook Time15 mins
Chill Time3 hrs
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: French
Keyword: chocolate espresso pots de creme, chocolate pots de creme, pots de creme
Servings: 4
Calories: 600kcal

Ingredients:

For the chocolate pots de creme:

  • 6 ounces bittersweet chocolate, finely chopped*
  • 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 sweet coffee liqueur sauce:

  • 1/4 cup heavy cream
  • 1/4 cup coffee liqueur, I used Kapali

For the espresso-flavored whipped cream:

  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon instant espresso powder

Instructions:

For the chocolate pots de creme:

  • Add chocolate 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 continuously with a wooden spoon, heat the custard to a very low 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 blender or food processor, put on the top and process until you have a homogeneous mix (this only takes a few seconds).
  • Pour into four 7-ounce jars and chill until set (2-3 hours).

For the sweet coffee liqueur sauce:

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

For the espresso-flavored whipped cream:

  • Whip all ingredients to stiff peaks.

Notes:

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

Nutrition

Calories: 600kcal

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A chocolate pot de creme topped with espresso whipped cream and drizzled with coffee cream sauce.

6 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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