Coffee and Chocolate Pot de Creme

This rich pot de creme is filled with velvety chocolate and notes of coffee that balance perfectly. This dessert is sweetened with Splenda, so you can enjoy it guilt-free!

If this creamy dessert makes you hungry, you’ll also love this panna cotta with strawberry sauce, my classic creme brulee recipe, and this incredible passion fruit panna cotta.

{This post was created as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own}

Chocolate Pot de Creme

Whether you are looking for a dessert for a holiday party or simply something to quell a craving, this chocolate pot de creme will hot the spot! Every spoonful explodes in your mouth with chocolate flavor—I can’t get enough of these!

These little chocolate pot de cremes (little pots of cream) are very quick and easy to make. They only take about 15-20 minutes to put together. The hardest part of this recipe is actually waiting for them to set.

What does chocolate pot de creme taste like?

Pot de creme is from the same flavor profile category of as crème brûlée, flan or baked custard, so if you like any of these, you will definitely enjoy this chocolate pot de creme.

Just like any kind of chocolate dessert, this one really benefits from using good quality chocolate. Since the chocolate is the main flavoring agent, the quality of your chocolate will directly affect how this tastes, so splurge if you can. If there’s a chocolate bar you like, use a couple of them to make up the quantity needed for the recipe for the best flavor.

Don’t forget that in this recipe, while you’re splurging on the chocolate, you can still save up on some calories by using the SPLENDA Naturals sweetener.

This sweetener gets its sweetness from Reb D, which means no bitter aftertaste, just great sweet flavor. It is also natural, which SPLENDA defines as no added flavors or colors, no preservatives, and only non-GMO ingredients. Check out SPLENDA’s recipe collection of other stuff you can make with their no-calorie natural sweeteners made with stevia extract.

How to Dress Up this Pot de Creme Recipe

By the way, you can dress this dessert up or down, depending on how you like it. Some good toppings for this pot de creme recipe could be:

• whipped cream
• chocolate shavings
• caramel
• roasted hazelnuts (chopped)
• cookie crumbs (for texture)
• raspberries or any berries
• praline or chopped chocolate candies

This pot de creme recipe really doesn’t need anything else, but I thought I’d give you those options anyway to change it up!

How to Make Pot de Creme

For detailed recipe instructions see the recipe card bottom of the post.

Yield: 6-8 servings

Ingredients for Pot de Creme

• whole milk, boiling hot
• heavy cream, boiling hot
• chopped milk chocolate or milk chocolate chips
•  chopped dark chocolate or dark chocolate chips
• egg yolks
• vanilla extract
• instant coffee powder or shots of espresso
• SPLENDA® Naturals Stevia Sweetener or granulated sugar 

To serve:

• Whipped Cream
• Caramel
• Chocolate Shavings
• Roasted, Chopped Hazelnuts

How to make the Coffee and Chocolate Pot de Creme:

• In a nonstick saucepan combine 1 cup milk and 1 cup cream. Bring to a boil and remove from heat.
• Add 5 packets of SPLENDA® Naturals Stevia Sweetener or 3 Tbsp granulated sugar, 2 teaspoons of espresso powder and the vanilla extract to the milk mixture. Stir until the espresso powder dissolves.

• To the egg yolks add about 1/2 a cup of the hot milk mixture and quickly stir, then add another 1/2 cup and quickly stir again.
• Now add the egg mixture to the rest of the milk mixture and stir again.

• Place the saucepan over medium heat again and constantly stirring, cook until the pot de creme mixture coats the back of a wooden spoon. {Do not bring to a boil or cook past the point when the mixture coats the back of the spoon or the eggs will cook and the custard will break} Remove from heat.
• Add both the 1.5 cups milk chocolate and 1/2 cup dark chocolate to the thickened hot custard. Let sit for 1 minute.

• Stir until you get homogenous silky smooth chocolate custard. Allow to cool to room temperature.

• Pour the custard into 4 oz ramekins and allow to set in the fridge for at least 2 hours or until completely set.

• Serve cold with a dollop of whipped cream, a drizzle of caramel, chocolate shavings and/or roasted, chopped hazelnuts.
• Can be made ahead of time and stored covered, in the refrigerator up to 2 days.

Scroll to the bottom for the full recipe with precise ingredient amounts.

Print

Coffee and Chocolate Pot de Creme

5 from 1 vote

A thick and smooth coffee & chocolate dessert recipe perfect as an individual dessert!

Author: Marina | Let the Baking Begin!

Course: Dessert

Cuisine: American

Keyword: coffee and chocolate pot de creme, pot de creme

Calories: 44 kcal

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Servings: 8 servings

Ingredients

Ingredients:

• 1 cup whole milk, boiling hot
• 1 cup heavy cream, boiling hot
• 1 1/2 cups chopped milk chocolate or milk chocolate chips
• 1/2 cup chopped dark chocolate or dark chocolate chips
• 5 egg yolks
• 2 tsp vanilla extract
• 2 tsp instant coffee powder or 2 shots of espresso
• 5 packets of SPLENDA® Naturals Stevia Sweetener

To serve:

• Whipped Cream
• Caramel
• Chocolate Shavings
• Roasted Chopped Hazelnuts

US Customary - Metric

Instructions

1. In a nonstick saucepan combine 1 cup milk and 1 cup cream. Bring to a boil and remove from heat. Add 5 packets of SPLENDA® Naturals Stevia Sweetener or 3 Tbsp granulated sugar, 2 teaspoons of espresso powder and the 2 tsp vanilla extract to the milk mixture. Stir until the espresso powder dissolves.

2. To the egg yolks add about 1/2 a cup of the hot milk mixture and quickly stir, then add another 1/2 cup and quickly stir again. Now add the egg mixture into the rest of the milk mixture and stir again.

3. Place the saucepan over medium heat again and constantly stirring, cook until the mixture coats the back of a wooden spoon. {Do not bring to a boil or cook past the point when the mixtures coats the back of the spoon or the eggs will cook and the custard will break} Remove from heat.

4. Add both the 1.5 cups milk chocolate and 1/2 cup dark chocolate to the thickened hot custard. Let sit for 1 minute.

5. Stir until you get homogenous silky smooth chocolate custard. Allow to cool to room temperature.
6. Pour the custard into 4 oz ramekins and allow to set in the fridge for at least 2 hours or until completely set.
7. Serve cold with a dollop of whipped cream, a drizzle of caramel, chocolate shavings and/or roasted, chopped hazelnuts.
8. Can be made ahead of time and stored covered, in the refrigerator up to 2 days.

Nutrition Facts

Coffee and Chocolate Pot de Creme

Amount Per Serving

Calories 44 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 122mg41%

Sodium 6mg0%

Potassium 21mg1%

Carbohydrates 1g0%

Sugar 1g1%

Protein 2g4%

Vitamin A 162IU3%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Print

#SplendaSavvies #SweetSwaps  #ad