Milk Chocolate Espresso Pots de Creme

Hi Bakers,

Why not elevate your weekend to something memorable? A pots de creme is just the thing. It feels fancy but this naturally gluten-free gem is easy to make. The hardest thing is waiting for your Espresso Milk Chocolate Pots de Creme to chill. Six hours feels like a long time when you're looking forward to dessert but this is silky smooth treat is worth every minute. Espresso tempers the sweetness of the chocolate and adds a depth of flavor you can’t get with chocolate alone. Lose yourself in each fudge-like bite. You need to try making this if you're a fan of creamy and luscious chocolate desserts.

Milk Chocolate Espresso Pots de Creme

Modified from Food and Wine’s recipe for Milk Chocolate Pots de Creme

makes 4 servings

1 1/3 cups milk chocolate

2 1/2  egg yolks*

1/2 teaspoon vanilla extract

1/2 cup milk

1/2 cup cream + more whipped for topping

1/8 cup granulated sugar

1 teaspoon espresso powder

pinch of salt

Garnish with whipped cream, chocolate or cocoa nibs

Break or cut the chocolate into pieces about one inch wide and place in a high sided mixing  bowl. Set aside.

Separate three eggs into whites and yolks, then divide one egg yolk in half so you have approximately 2.5 yolks. Mix yolks with vanilla in a small bowl and set aside. Save the whites for another use.

In a medium-sized saucepan, heat the milk, cream, sugar, espresso and salt until mixture boils gently. Make sure to stir often and be careful not to burn the milk! Immediately take off the heat.

Add a small bit of the hot milk mixture to the yolks while stirring. You want to mix them without getting bits of cooked yolk. Gradually add all the milk and return to the saucepan to cook. Cook while stirring for a few minutes or until the mixture coats the back of the spoon. You will know this happens when you run your finger over the back of the spoon and you see a streak of clean spoon. The mixture will be slightly thicker. Remove from heat and immediately pour over chocolate pieces. Let stand covered for 2 minutes. Blend until smooth and divide into ramekins. Chill for about 6 hours. Let stand at room temperature for 15 minutes before eating if you want a softer feel. Garnish with whipped cream and topping of your choice.

*Halving the recipe calculates to 2 1/2 yolks. I  used a spoon to cut the yolk and took half of it out.