I’m going to let you in on a little secret… I had intended to make these little pots of deliciousness without the booze (I know, you’re glad I didn’t right?).
Midway through the recipe however, when walking towards the coffee machine, my body veered in another direction altogether and and took me to the liqueur cupboard – clever little feet. Where, upon opening the cupboard, the cold drip coffee liqueur bottle that I had been given by Mr Black after our cocktail shoot a few months ago looked down at me (the cupboard is above our fridge and I’m rather short) and silently screamed “use me instead”. Not one to neglect inanimate objects’ requests of me, I obliged and so these Boozy Mocha Pots de Crème were born!
Basically, this dessert takes three of my favourite things (and hopefully yours) – booze, coffee and chocolate – and puts them all together is one easy to make French loose custard dessert.
Another highlight of this dessert is that it is perfect to serve at a dinner party. It’s made in advance (even a couple of days earlier if needs be) and at the end of your dinner party after a few wines have been consumed by all, these can be served from the fridge with just a dollop of thickened or double cream and a couple of coffee beans.
Boozy Mocha Pots De Creme
- 200g good quality milk chocolate
- 100g good quality dark chocolate
- 1/2 cup coffee liqueur (I used Mr Blacks)
- 1 1/2 cups thickened cream
- 1/4 cup caster sugar
- 5 large egg yolks
- Extra thickened cream and a few coffee beans, to serve
In a large heatproof bowl, combine the dark and milk chocolate and melt them together (I used the microwave in short bursts, but you can use the double boiler method) and set aside.
Mix coffee liqueur, thickened cream and sugar in a medium saucepan and bring to a simmer over low heat, stirring constantly, until the sugar has dissolved. Remove from heat, set aside and cool for 5-10 minutes.
Meanwhile, in a medium bowl whisk the egg yolks till pale in colour, and then gently whisk the egg mixture into the cream mixture in the saucepan. Return to the cooktop over medium heat and cook, stirring with a wooden spoon, until the mixture turns into a custard and coats the back of the spoon (about 4-5 minutes). Pour the custard over the chocolate and let stand for a few minutes before stirring until smooth.
Transfer the mixture to a blender and puree until completely smooth. Strain the mixture through a sieve and into either 4 ramekins or 6-8 smaller Pot de Crème glasses, and pop in the fridge until chilled (about 1-2 hours). Take the Pots de Crème out of the fridge 15 minutes before serving and then top with a dollop of thickened creme and a few coffee beans.