Coffee and Chocolate Pots de Crème

This is the easiest chocolate dessert and also the fastest to prepare. Although it needs 2 hours of chilling time. Sure, the flavor greatly depends on the quality of the ingredients, so buy excellent chocolate and you will get wonderfully tasted pots de crèmes.

A word of caution though – the eggs in this dessert are not fully cooked. I usually buy the freshest organic eggs and wash the shells thoroughly before using. But if you still have any concerns, replace the eggs with pasteurized ones.

Serves 8


  • 2 large eggs, washed, patted dry
  • 6 oz bittersweet finely chopped
  • 1 tsp pure vanilla extract
  • 1/3 cup coarsely ground espresso beans
  • 1 cup whipping cream
  • 2 tbsp Kahlua (I usually use “Extra Strength” )
  • Whipped cream and chocolate covered espresso beans for garnish

Put the espresso beans and cream into a small saucepan. Bring to a boil, take off the heat, cover and let stand for a few minutes. Strain the cream through a fine mesh strainer lined with a double layer of a cheese cloth.

In a blender, blend the eggs, chocolate, and vanilla until smooth, about 30 seconds.
Slowly add the hot cream and continue blending until mixed well. Add the Kahlua, process for a moment.

Pour the custard into demitasse cups or small ramekins. Cool to room temperature, cover with plastic wrap and chill for at least 2 hours, or overnight. Right before serving, dollop the custards with the whipped cream and the chocolate coffee beans.

They are very nice served with crunchy cookies like Espresso Pretzels.

Coffee and Chocolate Pots de Crème Inside