Espresso Pots de Crème are thick, velvety cups of rich chocolate, topped with a boozy whipped cream. They’re perfect for a dinner party, or an afternoon indulgence.
This is one of those posts I’ve been meaning to get to for a month now. I made these Espresso Pots de Crème back in October, right before I headed to Minneapolis for a long weekend. That was a bittersweet journey, not unlike the bittersweet chocolate in this dessert.
I had bought myself a ticket to see The Church, who are touring in honor of the 30th anniversary of their album “Starfish.” I was thirteen when “Under the Milky Way” became a hit, and I remember seeing the video over and over on MTV — Back when they still played videos, of course.
“Starfish” has since become one of my desert island albums, and I was really excited to see them in concert finally. Except that I didn’t. The day of the show, I was not feeling well – I felt really queasy all day long, and though I’d been out for breakfast, I didn’t have anything other than some ginger ale until about 9 that evening.
The friend who was going with me also felt a little sick, and though she offered to suck it up and go anyway, I’d’ve felt awful if she’d gotten sick (or if I had) during the show. And while I have no problem going to a show by myself, I don’t know St. Paul all that well, and didn’t feel comfortable going it alone that time. So…No Church for me.
I did see a few fun things in and around Minneapolis, though:
(The bar that inspired “Here Comes a Regular“)
So, perhaps next time, I’ll get to catch Steve Kilbey and company.
Back to the Pots de Crème…I had intended on posting these during Choctoberfest, but with being on the tail-end of Fall Rush, it just didn’t happen. I had the recipe done, and the photos taken. I just couldn’t find the time/energy to sit and write it all up.
I chose to top them with some Frangelico-flavored whipped cream, but they’d be just as rich and delicious without it.
If memory serves, the bambino thought these were TOO rich, and he didn’t finish his. In retrospect, I probably should’ve used smaller cups. No matter.
- 1 C heavy cream
- 4 oz. bittersweet chocolate
- 2 tsp. sugar
- 1 Tbsp. instant espresso powder
- 3 egg yolks, beaten
- 1 tsp. vanilla extract
- 1/2 C heavy cream
- 2 tsp. sugar
- 1 Tbsp. Frangelico
In a small bowl, beat the egg yolks until lightened in color. Set aside.
Combine the cream, chocolate, sugar, and espresso powder in a small saucepan. Cook over medium heat, until the mixture comes to a full boil and begins to thicken.
Add about half the chocolate mixture to the egg yolks in a slow, steady stream, whisking constantly. Add the egg yolk mixture back into the saucepan, and cook 2 more minutes. Remove from the heat and stir in the vanilla.
Pour into 3-4 small dessert cups. Cover, and chill at least 4 hours, or overnight.
Before serving, make the whipped cream. Beat the cream, sugar, and Frangelico on high, until thickened enough to pipe on top of pots de crème.