Chocolate Espresso Pot de Crème

Preparation info
  • Serves


    • Difficulty


Appears in

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)


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.