As we move into the season of gatherings and celebration, I’ve been thinking about the simple dishes that stop a table. The ones that invite people to pause and savor. This Dark Chocolate Espresso Pot de Crème is one of those recipes. It’s rich, elegant, and designed for sharing. A perfect ending to a fall or holiday menu. Whether you’re hosting at home or planning your company’s year-end celebration, it’s a reminder that the best times are the shared moments, with the warmth of good company, great food and bold flavors.
A smooth, decadent classic, rich with espresso and dark chocolate, balanced by cool Chantilly cream and a whisper of cocoa. Perfect for lingering dinners or quiet Sunday indulgence.
Ingredients (Serves 6–8)
- 1 ¾ cups heavy cream
- 4 oz dark chocolate (70–75%), finely chopped
- 2 tablespoons espresso or strong brewed coffee
- 4 large egg yolks
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 2 pinch of fine sea salt
Directions
- Heat the cream and espresso.
In a small saucepan, bring the cream and espresso just to a simmer. Remove from heat and add the chopped chocolate. Let sit for one minute, then whisk until smooth. - Make the custard base.
In a mixing bowl, whisk egg yolks, sugar, vanilla, and salt until pale. Slowly pour in the warm chocolate mixture, whisking constantly to temper the eggs. - Bake gently.
Strain the mixture through a fine sieve into a spouted bowl. Pour into small ramekins or espresso cups. Place them in a deep baking dish and add hot water halfway up the sides of the cups. - Cook low and slow.
Bake at 325°F for 30–35 minutes, until the centers are just set but still slightly wobbly. Remove and cool to room temperature. - Chill and serve.
Refrigerate for at least 2 hours before serving. Top with Chantilly cream, a dusting of cocoa powder, and fresh berries.
Chef’s Notes
- For deeper flavor, stir in 1 tablespoon of dark rum or coffee liqueur before baking.
- If using semi-sweet chocolate (60–65%), reduce the sugar to 2 tablespoons for balance. If not, the dish will be way too sweet.
- Garnish with cocoa nibs or espresso salt flakes for a professional finish.
- Take the pot de creme out of the fridge for 10 minutes before service. This provides for a silkier feel. You don’t want them ice cold.
As we plan for the holiday season at Robert Dorsey Catering & Events, our focus is on creating memorable experiences and building strong partnerships with our clients. This recipe is a glimpse into what inspires us every day—simple luxury, seasonal flavor, and a genuine commitment to our clients’ success. If this dessert finds its way to your table, please tag us @robertdorseycatering on IG or Facebook, or send a photo to rd3@chefrobertdorsey.com. We’d love to see your version!