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Chocolate Espresso Pots de Crème

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Chocolate Espresso Pots de Crème
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  • 175g fine quality bittersweet chocolate, finely chopped
  • 1 1/3 cups heavy cream
  • 2/3 cup whole milk
  • 2 teaspoons instant espresso powder
  • 6 large egg yolks
  • 2 tablespoons sugar


  • Place wire rack in middle of oven and preheat 150º C.
  • Place chopped chocolate into a heatproof bowl.
  • Place cream, milk, espresso powder and a small pinch of salt into a small heavy pot and bring just to a boil stirring continuously to dissolve the espresso powder.
  • Pour over the chocolate, whisking until chocolate is melted and mixture is smooth.
  • In another bowl whisk together egg yolks, sugar and another small pinch of salt and then add warm chocolate mixture in a slow stream whisking constantly.
  • Pour custard through a fine mesh sieve and cool completely, stirring occasionally for about 15 minutes. Divide custards among ramekins.
  • Place custards into a large enough pan and pour water into the pan halfway up the sides of the ramakin to make a water bath. Cover pan with a sheet of foil and poke several holes in the foil with a skewer.
  • Bake until custards are set around the edges but still slightly wobbly in centres, 25 – 35 minutes.
  • Transfer ramekins to a cooling rack to cool completely, uncovered for about 1 hour (custards will set as they cool.)

RECIPE BY: Chef Graham Neilson – 9th Avenue Waterside
+27 31 940 4628  |


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