Ingredients
-
3
-
1/2
-
1/4
-
6
-
1/2
-
3
-
2
-
-
-
-
-
-
-
-
Directions
Mocha Pot De Creme, As seen on Food 911 on the food channel I absolutely love coffee concoctions and this looked so delicious Cook time includes oven time and refrigerator time , Oh my goodness, this was positively delicious It was slightly time-consuming, but well worth the effort It was a delightful combination of creamy chocolate and coffee, and had the consistency of a light mousse I really enjoyed this and will make it again Thanks for sharing your recipe, lookangelic
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Steps
|
1
Done
|
Pour the Heavy Cream, Vanilla and Coffee Beans Into a Saucepan and Place Over Medium-Low Heat. Bring the Cream to a Brief Simmer; Do not Boil or It Will Overflow Within Seconds. Remove from Heat and Strain to Remove the Beans. |
|
2
Done
|
in a Large Bowl, Whisk Together the Egg Yolks and the Sugar Until the Sugar Dissolves and the Mixture Is Lemon-Colored, About 3 Minutes. |
|
3
Done
|
Temper the Yolks by Gradually Whisking the Hot Cream Into the Yolk and Sugar Mixture (do not Add the Hot Cream Too Quickly or the Eggs Will Cook.) |
|
4
Done
|
Stir in the Brewed Coffee and Melted Chocolate. |
|
5
Done
|
Preheat the Oven to 325 Degrees F. |
|
6
Done
|
Pour the Egg-Cream Mixture Into 6 (8-Ounce) Ramekins or Cappuccino Cups, Filling 3/4 of the Way Full With Mixture. |
|
7
Done
|
Fill a Large, Shallow Baking Pan With 1/2-Inch of Warm Water. |
|
8
Done
|
Carefully Place the Ramekins in the Water Bath and Bake For About 35 Minutes, the Center Should Jiggle Slightly. |
|
9
Done
|
Remove the Pan from the Oven and Let the Ramekins Cool in the Water For 10 Minutes. Then Pop Them in the Refrigerator to Chill For at Least 2 Hours. |
|
10
Done
|
Garnish With Whipped Cream and Biscotti Cookie. |
