Espresso Pots de Crème

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.

Espresso Pots de Crème

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 CC Club

(The bar that inspired “Here Comes a Regular“)

Mary Tyler Moore statue


The Mats

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.

Espresso Pots de Crème

I chose to top them with some Frangelico-flavored whipped cream, but they’d be just as rich and delicious without it.

Espresso Pots de Crème

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. 

Yield: 3-4

Espresso Pots de Crème

Espresso Pots de Crème
Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 4 hours
Total Time 4 hours 22 minutes


  • 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.

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