I don’t know what it is about mini desserts but I am obsessed with them. For some reason I’m way more drawn to tiny desserts and small plates than huge slices of pies and cakes. Maybe it’s also because I really love Spanish Tapas. The concept of small plates and the opportunity to taste a variety of foods in one meal is right up my alley.
One can also argue, if so inclined, that it is a clever form of portion control. I won’t pretend that this is the sole reason for making small versions of so many treats, but it is a plus if you’re concerned about calorie intake.
These little pots of deliciousness are perfect at the end of a day and since they’re quite rich, they feel like just enough. These are chocolatey, creamy, and kicked up with just the right amount of coffee flavor. You can also make them ahead and let them chill in the refrigerator for up to two days before serving, making them perfect for party prep or intermittent snacking when the mood strikes.
3 1/2 ounces of Chocolate (I used a 60% cacao and a Milk Chocolate blend)
6 Tablespoons Heavy Cream
2 Tablespoons Whole Milk
1 Tablespoon ground Coffee (heaping)
2 Egg Yolks
1 Tablespoon Sugar
Pinch of Salt
Preheat oven to 300 degrees.
Chop the chocolate and place in a medium heat safe bowl.
Place the heavy cream, milk, and ground coffee in a small saucepan over medium heat. Heat until steaming, but don’t let it boil. Remove from heat and pour mixture through a strainer over the chopped chocolate. Discard the coffee grounds and stir the cream and chocolate mixture until the chocolate is melted and everything is well combined. Now you’ve got mocha cream. Set aside.
In a medium bowl, whisk the egg yolks, sugar, and salt until well combined. Slowly pour in the mocha cream, whisking to combine.
Time to make a water bath. Place six mini ramekins in a 2 quart baking dish. Carefully pour the mixture into the ramekins. Pour very hot tap water into the baking dish until it reaches about halfway up the sides of the ramekins, taking care not to get any water in the filled dishes. It may be easier to remove one of the ramekins while pouring the water, and replace it after.
Carefully transfer to oven and bake for 20-22 minutes, or until they are almost set. It’s okay if they are slightly jiggly in the middle. Remove from oven, but leave the ramekins in the water bath to cool for about 20 minutes.
Remove the pots de creme from the water bath and transfer to the refrigerator to chill for at least 2 hours or up to 2 days. These are great as is, or if you’d like, with a dollop of sweetened whipped cream.