Need an easy baked chocolate custard recipe for a special dessert? Bittersweet Kahlua Pots De Creme is a simple chocolate egg custard spiked with coffee and Kahlua! A not-too-sweet pots de creme perfect for Christmas, Valentines or other indulgent occasion.
Chocoholics — this is for you. A luscious, lightly sweet, intensely chocolate treat that hits all the pleasure zones in your brain. I present Bittersweet Kahlua Pots De Creme. You’re welcome.
Originally, I thought these pots de creme would be an ideal dessert for Valentine’s Day, but the more I thought about it, I realized that they’ll work for any special occasion, with 60% dark chocolate, a bit of espresso and a shot of Kahlua, they’re rich and creamy and not overly sweet.
Start by melting the chopped bittersweet chocolate in hot cream before adding the coffee-Kahlua mixture. Then separate the eggs — you’ll only need the yolks – save the whites for meringues.
As with any custard, you need to temper the eggs with a bit of the warm cream before adding them fully into the hot cream mixture. This prevents “scrambling ” the eggs and helps to give a luscious mouth feel.
To ensure a silky texture, I take the extra step of straining the chocolate custard through a fine mesh sieve to catch any errant strands of egg. You can use standard ramekins or any other oven-safe bowls or glasses to bake the chocolate pots de creme.
I used my picardie glasses to give this a more “French” feel.
I even have some tiny picardie glasses that made beautiful little “shot glass” versions of this dessert, perfect for parties.
To make it extra-special, I crowned the Bittersweet Kahlua Pots De Creme with a Kahlua spiked whipped cream.
From there, you can decorate as you see fit. A coffee bean on top hints at the flavor profile of the dessert, but nonpareils are another option. Red for Valentine’s Day or Christmas, white for New Year’s Eve or an Anniversary celebration. Wait until the last minute if you’re garnishing with colored nonpareils as they will bleed into the whipped topping if it sits for too long.
A luscious, smooth egg custard with dark chocolate, espresso powder and a touch of Kahlua.
- 1 1/2 cups whipping cream
- 3/4 cup milk
- 3 tablespoons sugar
- 1/2 teaspoon espresso powder
- 1 tablespoon Kahlua or other coffee liqueur
- 4 ounces bittersweet chocolate chopped
- 4 large egg yolks
- 1/2 cup whipping cream
- 1 1/2 tablespoons powdered sugar
- 1 1/2 teaspoons cornstarch
- 2 teaspoons kahlua
- whole coffee beans
- jimmies, sprinkles or other decorative topping
- shaved chocolate
Preheat oven to 350°. Set aside a square cake pan with 2" high sides for baking the custards.
In a small bowl, combine the Kahlua and espresso powder, stirring until powder is dissolved. Set aside.
In a small saucepan, heat the whipping cream, milk and sugar over medium high heat until it just reaches a boil. Remove from heat and add the chopped chocolate and stir until completely dissolved. Stir in the Kahlua mixture. Transfer 1/2 cup of hot custard to a glass measuring cup with a spout.
Whisk the egg yolks together and then slowly drizzle in the reserved custard in the measuring cup, whisking constantly. (Adding the hot milk to the eggs very slowly will temper the eggs and prevent them from scrambling). Add the egg mixture back to the larger pot with the chocolate and cream. Stir to combine.
Use 1/2 cup ramekins or other oven-safe glass containers for the pots de creme. Pour the custard mix into the glass measuring cup (you may have to do this in several batches, depending on how large your measuring cup is). Set a fine mesh strainer over the first ramekin and pour the custard mixture through. Fill nearly to the top. Continue filling the remainder of the ramekins in this fashion.
Carefully place ramekins in the square cake pan. Place the pan in the oven. Fill the cake pan with hot water that comes about halfway up the sides of the ramekins. Bake for 30-40 minutes or until custards are set, but still slightly jiggly in the center. Remove from the oven and cool to room temperature. Cover and refrigerate for several hours or overnight.
Using a hand mixer whip the cream until it just starts to get some volume but not to the soft peak stage. Add the powdered sugar and continue to whip to soft peaks. Add the cornstarch and kahlua and whip to stiff peaks.
Dollop whipped cream on each pots de creme OR fit a piping bag with a large tip and fill the bag with whipped cream. Pipe the cream onto the individual custards. Garnish as desired.
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