mocha pots de creme.

It's here. The week I've been dreading since the beginning of the semester. Finals! Hell Week. I am trying veery hard to keep myself from falling into a state of insanity. Though... my table is saying otherwise.

Hmm... I suppose this could be a physical manifestation of my current mindset. >___>;; But I can find ways to compensate... and cope.

This is just one of my coping methods.

Mocha pots de creme. The rich taste of chocolate made even better by the addition of coffee powder in the form of a smooth and silky mousse-like piece of heaven. It really does wonders. Though I wish it would make hell week disappear. -____-; 

Anyways, this pot de creme strays a bit from the traditional one since I didn't cook it in a water bath, making it less complex and finicky to make. It is comprised of two basic components creme anglaise (English custard) and a whole lot of chocolate, which acts as the setting agent for the creme.

Mocha Pots de Creme (adapted from America's Test Kitchen)

We'll need:


10.5oz semi-sweet chocolate chips

-for the creme anglaise-
5 egg yolks
5 tbls granulated sugar
1/4 tsp salt
1 3/4 cup heavy cream
1/2 cup half and half

2tsp vanilla
1tbls instant coffee

a bar of chocolate for making shavings to garnish*
whipped cream (preferably unsweetened)

-utensils-
whisk
5-6 1/2cup ramekins or tea cups
heavy pot
spatula
heat proof mixing bowl
candy thermometer
sieve
measuring cups/spoons
flat-edge knife

~Place the chocolate chips in the bowl and set aside. (So difficult not to munch on them while preparing the creme anglaise. -_-;) In the pot, whisk together the eggs, sugar, and salt until they are combined.

~Slowly incorporate the cream and half-and-half into the egg mixture. Place over med-low heat, whisking constantly until it reaches 150F (about 5-6mins). Reduce the head to low and continue stirring with a wooden spoon or spatula until the mixture reaches 175F (about 3-4mins), when the mixture has visibly thickened and coats the spoon/spatula when lifted.

~Remove from heat and pour through a fine sieve directly over the chocolate. Stir three times (but no more than that) and let sit for about 5 minutes. Then stir until the chocolate and creme is evenly combined.

~Stir in the vanilla and instant coffee.

~Spoon into the ramekins or tea cups. Place them in a dish and cover with plastic wrap (or alternately, cover each cup with wrap) and refrigerate for at least 3hrs or up to 3 days.

~To serve, you can spoon whipped cream on top and sprinkle with chocolate shavings*, ground cinnamon, cocoa powder... anything you'd like!

*To make the chocolate shavings, simply scrape the blade of a knife on a bar of chocolate. (But do be careful!)

Ookay, I really should be studying for prob&stat right now... -_____-;; So I'll leave you guys here.