In a saucepan, combine heavy cream, whole milk, sugar, espresso, and salt. Heat over medium heat until just simmering, then remove from heat.

Make the Mocha Pot de Crème

In a bowl, whisk together the egg yolks and vanilla extract. Slowly pour the hot cream mixture into the yolks while whisking continuously to temper the yolks.

Whisk Egg Yolks

Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Strain through a fine sieve into individual ramekins.

Bake the Custard

Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or until set.

Chill

In a mixing bowl, whip the cream with powdered sugar until soft peaks form. Chill until ready to use.

Prepare Chantilly

In a saucepan, combine water and granulated sugar for the brittle. Cook over medium heat until the sugar dissolves and turns a light amber color. Stir in hazelnuts and a pinch of salt, then pour onto a parchment-lined baking sheet to cool.

Make Hazelnut Brittle

Once the pot de crème is set, top with a dollop of chantilly and a piece of hazelnut brittle before serving.

Serve

heavy cream

whole milk

granulated sugar

espresso or strong coffee

egg yolks

vanilla extract

salt

whipping cream (for chantilly)

powdered sugar (for chantilly)

hazelnuts (for brittle)

granulated sugar (for brittle)

water (for brittle)

salt (for brittle)

Mocha Pot de Crème

Make Mocha Pot De Crème Recipe in just 4h . chantilly, hazelnut brittle

Mocha Pot De Crème Recipe

Frequently paired with

Local Coupons