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3 cwhipping cream
2/3 cwhole coffee beans
12-inch piece vanilla bean, split lengthwise
6egg yolks, lightly beaten
41-ounce squares semisweet chocolate, melted
How to Make Mocha Pots de Creme
- Combine whipping cream, coffee beans, sugar, and vanilla bean in a medium saucepan. Bring to a boil over medium heat, stirring frequently; cover, remove from heat, and let stand 30 minutes. Strain the coffee mixture; discard the coffee beans and vanilla bean.
- Gradually pour the coffee mixture into the egg yolks, stirring with a wire whisk. Gradually add to melted chocolate, stirring constantly with a wire whisk. Stir in cognac.
- Pour mixture evenly into six 4-ounce pots de creme or souffle cups. Place cups in a 13x9x2 inch baking pan; add hot water to pan to a depth of 1 inch. Add tops to the pots de creme cups, or place a baking sheet on top of the souffle cups. Bake at 350° for 25 to 30 minutes or until a knife inserted between the center and edge of custard comes out clean (custard should still look soft in the center).
- Uncover cups, and remove from the pan. Let cool to room temperature on a wire rack. Serve at room temperature, or cover and chill.