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Mocha petit pots de creme
Mocha petit pots de creme
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Ingredients:
  • 375ml (1 1/2 cups) thin cream
  • 90g good-quality dark chocolate, chopped
  • 2 tsp good-quality instant coffee granules
  • 4 egg yolks, at room temperature
  • 1 egg, at room temperature
  • 60g (1/4 cup) caster sugar
Instructions:
  • Preheat your oven to 200°C and position one oven shelf in the center. Line the base of a medium roasting pan with a folded tea towel that fits, then arrange six 125ml (1/2 cup) ovenproof dishes on top.
  • Heat cream in a small saucepan over medium heat for 5 minutes without boiling. Pour hot cream over chocolate and coffee in a medium heatproof bowl. Let it sit for 5 minutes, then stir until chocolate melts. Add remaining cream and stir until smooth.
  • In a medium heatproof bowl with a pouring lip, combine the egg yolks, whole egg, and sugar using a fork until well mixed. Set the bowl on a damp cloth and slowly pour in the cream mixture while stirring continuously with the fork. Strain the mixture through a fine strainer into a large jug, then evenly pour it into ovenproof dishes. Seal each dish tightly with foil to prevent skin from forming on the custards.
  • Fill a large heatproof jug with hot tap water. Put the roasting pan in the center of the oven. Pour hot water into the roasting pan until it reaches halfway up the sides of the dishes.
  • Lower the oven temperature to 160°C and bake for 40 minutes, or until the custards puff slightly around the edges and the centers tremble slightly when lightly tapped. Avoid overcooking.
  • Remove the pots from the bain-marie with precision. Allow to cool for 1 hour before covering with plastic wrap and refrigerating for 4 hours or overnight to chill.

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