mocha pot de creme in serving dishes

Mocha Pot de Crème


Bold espresso and flavorful chocolate artfully combine for the ultimate caffeine-spiked dessert.


1/2 C espresso
3/4 C milk
1 C heavy cream
6 large egg yolks
6 oz chocolate (60 percent cacao), chopped
1/3 C sugar
1/4 tsp fine salt
Whipped cream to garnish (optional)
Cinnamon powder to garnish (optional)



  • Saucepan
  • Whisk
  • Sous vide pouches
  • Sous vide circulator
  • Ramekins
  • Sheet tray


Prepping time: 15 minutes / Cooking time: 30 minutes


Serves 8


  1. In a medium saucepan, heat heavy cream, milk, and espresso over medium-high heat. Once boiling, remove saucepan from heat and stir in chocolate. Continue to stir until smooth and set aside for 15 minutes to cool.
  2. In a medium bowl, mix together the egg yolks, sugar, and salt. While stirring, slowly incorporate the chocolate crème mixture and whisk until smooth. Set aside to cool for another 10–15 minutes.
  3. Place all contents in a sous vide pouch and seal. Cook at 180°F/82°C for 30 minutes. After cooking, remove from the pouch, transfer to a medium bowl, and whisk into ramekins while still warm and chill for at least two hours, or until set and firm.
  4. To Serve: Garnish with whipped cream and/or cinnamon powder if desired.

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