Chocolate Espresso Pot de Crème

Preparation info

  • Difficulty


  • Serves


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

For chocolate lovers. Even those who are not avowed chocoholics.


  • 4 cups heavy cream
  • ¼ pound decaffeinated espresso beans (see Note)
  • 3 ounces bittersweet chocolate, chopped
  • 6 large egg yolks
  • ½ to ¾ cup sugar
  • Pinch salt


Heat the cream to barely simmering. Add the coffee beans and let steep 2½ hours. Strain the cream into another saucepan and heat to barely simmering (do not let it boil!). Pour the cream over the chocolate in a mixing bowl and stir until smooth. Whisk the egg yolks and sugar together and stir gradually into the chocolate cream. Stir in the salt. Let the mixture cool to room temperature.

Preheat the oven to 300°F. Pour the chocolate mixture into six 6-ounce custard cups. Place the custard cups in a large baking pan and add enough hot water to the pan to come halfway up the sides of the cups. Cover the pan with foil and bake until the custards shake like Jell-O but are no longer runny, about 30 minutes. Remove the custards from the pan and let cool to room temperature. Serve or cover and refrigerate until serving time. Serve at room temperature.