Photo by: Oxmoor House

Chocolate-Espresso Pots de Crème

Using premium chocolate guarantees velvety texture for this decadent dessert. Look for chocolate in specialty grocery stores.

  • Yield: 6 to 8 servings


  • 2 cups half-and-half
  • 1/2 cup sugar
  • 2 none large eggs, lightly beaten
  • 1 tablespoon instant espresso powder
  • 1/4 cup unsweetened cocoa
  • 1/4 cup brandy
  • 8 ounces semisweet chocolate, cut into chunks (we tested with Scharffen Berger)
  • none Garnishes: unsweetened whipped cream, lavender


Whisk together first 6 ingredients in top of a double boiler; add chocolate. Bring water to a boil. Reduce heat to medium-low; cook, whisking constantly, 24 minutes or until mixture reaches 160° (mixture will be moderately thickened).

Remove from heat. Spoon chocolate into demitasse cups, chocolate pots, or 4- or 6-ounce ramekins. Cover and chill at least 4 hours. Garnish, if desired.

Note: Demitasse cups or chocolate pots will yield smaller servings than ramekins, which is a good option for such a rich dessert.


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Chocolate-Espresso Pots de Crème Recipe