One of my favorite flavor combinations is Chocolate & Coffee. Together, they make me feel like I’m getting the best of two very satisfying worlds. For the past couple of weeks I’ve been toying with a recipe filled with rich, creamy chocolate. It’s a Pots de Crème treat inspired by one my sister made a few months ago. With an adjustment here and there, I’ve settled on a chocolate duo infused with strong brewed coffee then topped with a small but mighty layer of caramel sauce.
This chocolate journey started with the arrival of a package from Chocoley, an online provider of gourmet chocolate ingredients and candy making supplies. It included three different bags of chocolate and a tub of caramel. I used two of the chocolates to make this dessert and yes, I did sample them before using them in my recipe. My taste buds were so happy.
The bottom layer of the Pots de Crème requires only a handful of ingredients including heavy cream, sugar, vanilla extract, egg yolks, strong brewed coffee and Chocoley Bada Bing Bada Boom Candy & Molding Formula – MILK.
Making this version of Pots de Creme is fairly simple but it requires a bit of patience because you have to wait for each of the two chocolate layers to cool and set before moving on to the next step. To start, pour your chocolate discs into a heat proof bowl and set aside.
Next bring your heavy cream, sugar and vanilla to a boil. Whisk your eggs yolks a bit, then temper quickly with about a third of the hot cream mixture. Pour the tempered egg mixture back into the pot and continue to boil over medium to low heat for another 30 to 45 seconds. Be sure to watch that pot because it could boil over easily.
Next, pour the hot cream mixture through a strainer positioned over the chocolate.
Whisk until the chocolate is completely melted then pour in your strong brewed coffee.
Whisk the mixture again until well blended then divide among six 6 to 8 oz cups. Refrigerate for two hours.
The second layer is prepared in a similar manner. The only difference is that we’re replacing the coffee with coffee creamer and instead of milk chocolate we’re using Chocoley Bada Bing Bada Boom Candy & Molding Formula – WHITE.
You’ll want to divide this mixture among the six cups as well, then refrigerate for at least four hours.
The final layer is like icing on a cake. The recipe for the Caramel Sauce can be found on the Chocoley website. It requires a 5 oz can of evaporated milk and a 1 lb tub of Chocoley Gourmet Caramel.
I didn’t need much sauce so I used 2 oz of evaporated milk and about 6.5 oz of the caramel. Allow the caramel sauce to cool for about 15 minutes after it’s completely mixed.
Spoon just enough sauce to cover the top of the White Chocolate layer in each cup, then garnish with whipped cream and chopped pistachios, if desired.
These Double Chocolate Pots de Creme are rich, creamy and a bit of an indulgence. When you first dig in you encounter a sweet combination of white chocolate and caramel sprinkled with salty pistachio pieces, then you’re lead down into coffee infused milk chocolate bliss.
For all of my chocolate loving readers, here’s the complete recipe for you to try!
Milk Chocolate Layer
1-1/2 cups Chocoley Bada Bing Bada Boom Candy & Molding Formula – MILK
2 cups heavy cream
1/4 cup granulated white sugar
1 tsp pure vanilla extract
5 large egg yolks
1/2 cup very strong brewed coffee or espresso
1. Pour the Chocoley Bada Bing Bada Boom Candy & Molding Formula – MILK discs into a heat proof bowl and set aside. Whisk the egg yolks in a bowl and set aside.
2. Bring the cream, sugar, and vanilla to a boil in a saucepan. Temper the egg yolks by whisking about a third of the boiling cream into the yolks. Pour the tempered egg mixture back into the saucepan and continue to boil over medium to low heat for another 30 to 45 seconds until slightly thickened.
3. Strain the cream into a bowl and add the chocolate. Whisk until smooth.
4. Whisk in the coffee.
5. Pour into six 6oz to 8oz cups or ramekins. Refrigerate 2 hours.
White Chocolate Layer
½ cup Chocoley Bada Bing Bada Boom Candy & Molding Formula – WHITE
1 cup heavy cream
1/4 tsp pure vanilla extract
3 large egg yolks
1/4 cup French Vanilla coffee creamer
1/8 c. sugar (optional)
Follow steps 1 thru 3 above then proceed as directed below.
4. Whisk in the French Vanilla coffee creamer.
5. Divide among the six cups or ramekins. Refrigerate at least 4 hours.
Follow the instructions for the caramel sauce found on the Chocoley website. Spoon just enough sauce to cover the top of the White Chocolate layer in each cup, then garnish with whipped cream and chopped pistachios, if desired.
Disclosure: Although the chocolate and caramel products used in this recipe were provided by Chocoley, I was not compensated for this post. All opinions are my own and were not influenced in any way. You can view my full Disclosure Policy here.