Chocolate and Coffee Pots
These chocolate and coffee custards are rich and meltingly smooth and as good on the eye as they are on the palate. Because the custards are gently baked in a water bath, you can set them in pretty teacups or use regular ramekins for a simpler presentation.
These chocolate and coffee custards are rich and meltingly smooth and as good on the eye as they are on the palate. Because the custards are gently baked in a water bath, you can set them in pretty teacups or use regular ramekins for a simpler presentation.
- Carbohydrate 2.66589668417003 g
- Cholesterol 155.54342425 mg
- Fat 27.5176351874898 g
- Fiber 0.17062500663579 g
- Protein 2.38589838748438 g
- Saturated Fat 9.47161042299833 g
- Serving Size 1 1 Serving (92g)
- Sodium 21.9799632499399 mg
- Sugar 2.49527167753424 g
- Trans Fat 12.151790111995 g
- Calories 304 calories
Step-by-step
- Preheat the oven to 325°F. In a medium saucepan, scald the heavy cream, then add the chocolate and stir until the chocolate has melted and the mixture is smooth. Remove the pan from the heat, stir in the light cream, and let cool.
- Beat the egg yolks and sugar in a bowl until pale and thick enough to fall in a lazy ribbon from the beaters when they are lifted out, about 5 minutes. Fold in the cooled chocolate cream, followed by the espresso.
- Divide the mixture among four 4- to 5-ounce teacups, ramekins, or other individual molds. Place the filled cups in a roasting pan. Set the pan on the bottom shelf of the oven and pull out the shelf halfway while keeping the pan level. Carefully pour enough boiling water into the pan to come halfway up the sides of the molds. Carefully push the shelf back into the oven.
- Bake until the custards are just set at the edges but still slightly soft in the center, 20-25 minutes. Remove the molds from the water bath and let cool completely. Chill for a few hours or overnight.
- Remove from the refrigerator 10-15 minutes before serving, garnished with a neat little dollop of creme fraiche and some chocolate shavings, if you like.
Temperature Control in the Water Bath
Scalding the heavy cream rather than boiling it prevents scorching the milk solids while ensuring the liquid is hot enough to melt chopped bittersweet chocolate completely. Pouring boiling water into the roasting pan only after the rack is halfway extended minimizes sloshing water into individual ramekins, which would ruin the set of the custard. Baking at 325°F protects the egg yolks from overcoagulating, yielding a dense yet velvety crumb rather than a scrambled texture.Scaling and Proportions
Multiplying this recipe requires precise scaling of the egg yolks relative to the dairy volume to maintain structural integrity. Doubling the batch calls for doubling all ingredients proportionally, but standard large eggs yield varying yolk volumes, so weighing yolks on a digital scale to approximately 18 grams each guarantees consistent thickening power. Mixing bowls must be large enough to incorporate whipped yolks without deflating the trapped air that lightens the heavy cream base.Dietary Adjustments and Storage
Substitutions alter the final viscosity, meaning dairy-free milks require additional thickening agents like cornstarch since they lack the fat content of heavy and light cream. Chilling these custards for at least six hours firms the cocoa butter, while removing them from the refrigerator 10 to 15 minutes prior to serving takes the chill off the palate so the aromatic compounds in the espresso emerge fully.
