Chef Pilar Valdes' Coffee-Chocolate Pots De Creme
- 1 cup heavy cream
- 7 ounces bittersweet chocolate, chopped (OR 5 ounces milk chocolate and 2 ounces bittersweet chocolate for a sweater chocolate flavor)
- 2 egg yolks (whites reserved for another use)
- 1 tablespoon sugar
- 4 tablespoons freshly brewed coffee
- 1 tablespoon butter, softened
- Whipped cream (optional)
- Flakey sea salt (optional)
- Olive oil (optional)
- Combine the egg yolks, sugar and coffee and whisk until fully incorporated.
- In a small saucepan over medium low, heat the heavy cream until small bubbles begin to appear, just before the cream reaches boiling. Remove from heat and immediately add the chocolate. Let sit for 30 seconds and then stir until chocolate is completely melted and smooth.
- If the chocolate mixture feels hot, allow to cool for 1 minute. Slowly beat in the egg mixture until smooth. Mix in the softened butter until fully combined and no streaks appear.
- Pour mixture into individual serving containers (I like to use low tumblers, or even cocktail coupes, but any small cup works great!)
- Chill until chocolate is set—at least 2 hours and up to 3 days in advance.
- To serve, top with flakey sea salt, a dollop of whipped cream, and a drizzle of your best olive oil.
"These chocolate pots are very simple to make and can be made up to three days in advance. Want to feel like you're at a restaurant? You can serve them topped with some whipped cream, a drizzle of olive oil and some sea salt. They are also equally delicious plain. I recommend using chocolate that is bittersweet (I recommend 65-85% cacao mass), but if you prefer a sweeter chocolate flavor, then use a mix of milk chocolate and bittersweet. I love my chocolate pots on the denser side, but if you're looking for an airier, mousse-like quality, you can whip the egg whites into stiff peaks, and fold in gently to the chocolate mixture, right before they are transferred into the serving containers. (*Recipe contains raw egg.)"
- Chef Pilar Valdes