Chocolate Espresso Pot De Creme | How to make Chocolate Espresso Pot De Creme

By Madhumita Pyne  |  9th Oct 2016  |  
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  • Chocolate Espresso Pot De Creme, How to make Chocolate Espresso Pot De Creme
Chocolate Espresso Pot De Cremeby Madhumita Pyne
  • Prep Time

    3

    Hours
  • Cook Time

    10

    mins
  • Serves

    8

    People

15

0





About Chocolate Espresso Pot De Creme Recipe

A no bake version of the popular French pudding.

Chocolate Espresso Pot De Creme is one dish which makes its accompaniments tastier. With the right mix of flavours, Chocolate Espresso Pot De Creme has always been everyone's favourite. This recipe by Madhumita Pyne is the perfect one to try at home for your family. The Chocolate Espresso Pot De Creme recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chocolate Espresso Pot De Creme is 180 minutes and the time taken for cooking is 10 minutes. This is recipe of Chocolate Espresso Pot De Creme is perfect to serve 8 people. Chocolate Espresso Pot De Creme is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chocolate Espresso Pot De Creme. So do try it next time and share your experience of cooking Chocolate Espresso Pot De Creme by commenting on this page below!

Chocolate Espresso Pot De Creme

Ingredients to make Chocolate Espresso Pot De Creme

  • chocolate 1 cup
  • eggs 2
  • Creme 1/2 cup
  • Espresso 1/4 cup

How to make Chocolate Espresso Pot De Creme

  1. Chop the chocolate to small pieces and add them to a blender.
  2. Crack 2 eggs and add them to the blender too. Make sure to use fresh eggs.
  3. Blend it for about 30 seconds to the ingredients, break down a bit. It won't blend completely at this stage.
  4. Heat the cream till small bubbles appear. Don't let it boil.
  5. Prepare the espresso. If you don't have the real thing, mix 1 tbsp of instant coffee to 1/4th cup of hot water.
  6. Add the hot cream and espresso to the blender and blend until smooth. The heat from the cream and coffee melts the chocolate and cooks the eggs.
  7. Pour into small individual bowls or cups and refrigerate for at least 3 hrs to set.
  8. Serve and enjoy.

My Tip:

Use chocolate with at least 50% cocoa content. The higher the better. I usually use 72%.

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