Dollop on top of custards and serve.
Mocha pots de
crème
Active time
30 minutes
Total time
1 hour 5 minutes plus cooling and chilling
Makes
8 servings
·
110g good-quality dark chocolate, finely chopped
·
3 large egg yolks
·
2 large eggs
·
¼ cup packed dark-brown sugar or treacle sugar
pinch salt
·
1¾ cups full-cream milk
·
1 cup cream
·
¼ cups espresso or very strong coffee
·
2 tsp vanilla extract
·
¼ tsp instant coffee powder
·
1 tbsp white granulated sugar
1.
Preheat oven to 1600C. Heat kettle of water to
boiling; remove from heat.
2.
Place chocolate in a small heatproof bowl. In a
large bowl, whisk egg yolks, eggs, brown sugar and salt until blended. In a
2,8-litre saucepan, heat milk and ½ cup cream on medium until bubbling. Pour
enough over chocolate to cover; let stand. Slowly whisk chocolate mixture until
smooth; pour into milk-egg mixture, while whisking, until smooth. Whisk in
espresso or coffee and 1 teaspoon vanilla. Skim off and discard any bubbles or
foam on surface of mixture.
3.
Divide equally among 8 ramekins or ovenproof
cups; place in roasting pan and put in oven.
4.
Pour enough water from kettle into roasting pan
to come halfway up sides of ramekins. Cover pan loosely with foil. Bake
custards for 25 to 30 minutes or until knife inserted halfway between edge and
centre of custard comes out clean.
5. Remove foil. Cool ramekins in pan on wire rack until warm; transfer
to wire rack to cool. Cover with cling wrap; refrigerate for 3 hours or up to 3
days. When ready to serve, in a small bowl, stir instant coffee powder into
unused vanilla until dissolved. In a large bowl, beat the remaining ½ cup cream
until thickened. Add white granulated sugar and beat until soft peaks form.
Fold in vanilla mixture. Dollop on top of custards and serve.
Dollop
on top of custards and serve.
Each serving
About 1 214kJ,6g protein, 17g carbohydrate,
22g total fat (13g saturated), 1g fibre, 162mg cholesterol, 80mg sodium.
