Mocha Pots De Creme

Mocha Pots De Creme

Ghirardelli(R) 0

"Classic chilled chocolate dessert gets a burst of coffee flavor."

Ingredients 10 m {{adjustedServings}} servings 605 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 48.9 g
  • 75%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 314 mg
  • 105%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Bring the cream and sugar to a boil with the vanilla in a saucepan. Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
  2. Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled.
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Reviews 6

  1. 7 Ratings


Delish! I make this often and no one ever believes how easy it is! Good enough to impress my mother-in-law as well :)


Craving chocolate? These pots de creme will take care of it! I love the simplicity of this dessert, it was easy to prepare, and the end result was rich and chocolatey with a hint of mocha. I only had Bakers bittersweet chocolate, and I chopped it up fine to ease the melting process. I strained the egg/cream mixture on top of the chocolate and whisked. It melted instantly into a smooth liquid that set nicely in the fridge. They can be made the day before, I would serve them to company in a heartbeat ... definitely mother-in-law approved, as MGPastryChef commented.

Catherine Graham-Morton

The flavor was good but mine turned out soupy and the chocolate didn't melt all the way. It was grainy. Any suggestions?