Coffee and Chocolate Pots de Creme

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 1 Caramel
  • 1 Chocolate shavings
  • 1/2 (3 oz cups Dark chocolate or dark chocolate chips
  • 1 1/2 (10 oz cups Milk chocolate or milk chocolate chips
  • 5 packets Splenda naturals stevia sweetener
  • 2 tsp Vanilla extract
  • 1 Whipped cream

• Nuts & Seeds

  • 1 Hazelnuts, roasted

• Dairy

  • 1 (8 oz cup Heavy cream
  • 1 (8 oz cup Whole milk

• Other

  • 2 tsp Instant coffee powder or 2 shots of espresso

Found on letthebakingbeginblog.com

Ingredients

• 1 (8 oz) cup whole milk, boiling hot
• 1 (8 oz) cup heavy cream, boiling hot
• 1½ (10 oz) cups chopped milk chocolate or milk chocolate chips
• ½ (3 oz) cups chopped dark chocolate or dark chocolate chips
• 5 egg yolks
• 2 tsp vanilla extract
• 2 tsp instant coffee powder or 2 shots of espresso
• 5 packets of SPLENDA® Naturals Stevia Sweetener
• Whipped Cream
• Caramel
• Chocolate Shavings
• Roasted, Chopped Hazelnuts

Directions

• In a nonstick saucepan combine 1 cup milk and 1 cup cream. Bring to a boil and remove from heat. Add 5 packets of SPLENDA® Naturals Stevia Sweetener or 3 Tbsp granulated sugar, 2 teaspoons of espresso powder and the vanilla extract to the milk mixture. Stir until the espresso powder dissolves.
• To the egg yolks add about ½ a cup of the hot milk mixture and quickly stir, then add another ½ cup and quickly stir again. Now add the egg mixture into the rest of the milk mixture and stir again.
• Place the saucepan over medium heat again and constantly stirring, cook until the mixture coats the back of a wooden spoon. {Do not bring to a boil or cook past the point when the mixtures coats the back of the spoon or the eggs will cook and the custard will break} Remove from heat.
• Add both the 1.5 cups milk chocolate and ½ cup dark chocolate to the thickened hot custard. Let sit for 1 minute.
• Stir until you get homogenous silky smooth chocolate custard. Allow to cool to room temperature.
• Pour the custard into 4 oz ramekins and allow to set in the fridge for at least 2 hours or until completely set.
• Serve cold with a dollop of whipped cream, a drizzle of caramel, chocolate shavings and/or roasted, chopped hazelnuts.
• Can be made ahead of time and stored covered, in the refrigerator up to 2 days.