Mocha Pots de Creme

Mocha Pots de Creme

6 oz. bitter sweet chocolate

1 Tbsp. instant coffee granules

3 cups half and half

5 egg yolks

1/2 cup sugar

3 Tbsp. whipped cream, for garnish

In a double boiler over medium heat, melt chocolate. Add the coffee and stir until dissolved.

In another saucepan over medium heat, heat the half and half just to boil. Set aside.

Place the egg yolks and sugar in a medium non reactive bowl. Place the bowl over barely simmering water. Whisk egg mixture until the sugar is dissolved, or until mixture is lukewarm.

Whisk the chocolate mixture into the egg mixture until blended. Add 1/2 cup of heated half and half, whisking. Pour the egg and chocolate mixture into the remaining half and half in the saucepan. Cook over medium heat until the mixture thickens or coats the back of a spoon. Pour into coffee or custard cups. Chill for at least 4 hours.

Serve topped with whipped cream.

Chocolate Malted Pudding



6 egg yolks

1/2 cup sugar

1/4 cup cornstarch

6 tablespoons malted milk powder

3 tablespoons cocoa powder

1/4 tsp. salt

2 cups whole milk

1 ounce bittersweet chocolate, chopped

2 tablespoons butter

1 1/2 tsp. vanilla

2 tablespoons heavy cream

Sweetened whipped cream

chocolate malt balls, chopped

Beat the egg yolks and sugar in a stand mixer until combined. Add the cornstarch, malted milk powder and salt to the egg yolk mixture and beat until combined. Heat the milk in a saucepan to boiling. Slowly pour into the egg mixture with mixer running; beat until well combined. Pour mixture back into the saucepan and cook over medium-low heat until thickened. Remove from heat and stir in chopped chocolate, vanilla, butter and cream until chocolate is melted. Pour into serving bowls. Cover tops with plastic wrap to prevent a skin from forming and place in refrigerator until completely chilled. Top with sweetened whipped cream and chopped chocolate malt balls.

Peanut Butter and Chocolate Puddings


Peanut Butter Pudding

1/2 cup sugar

5 tsp. cornstarch

1/8 tsp. salt

1 3/4 cup whole milk

1/2 cup heavy cream

1/2 cup creamy natural peanut butter, made with only peanuts and salt

1 tsp vanilla extract

Chocolate Pudding

6 tablespoons sugar

2 tablespoons cornstarch

2 tablespoons cocoa powder

pinch of salt

1 1/2 cups whole milk

1/2 cup heavy cream

4 oz. milk chocolate, chopped

1 tsp vanilla extract


1 cup heavy cream

1 tablespoon powdered sugar

mini Peanut butter cup, for garnish

Peanut butter pudding-

Whisk first three ingredients in large saucepan to blend. Gradually whisk in milk, then cram. Whisk over medium heat until mixture comes to boil. Then boil until thick, about 30 seconds. Whisk in peanut butter; boil again until thick whisking often. Remove from heat and stir in vanilla extract. Divide among 6 1 cup dessert dishes. Chill while preparing Chocolate pudding.

Chocolate pudding-

Whisk first 4 ingredients in heavy saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to a boil. Boil until thick, whisking constantly. Add chopped chocolate. Boil until it melts and pudding is thick again. Remove from heat; whisk in vanilla. Cool 5 minutes. Spoon on top of peanut butter pudding.

Whip the heavy cream and powdered sugar together until thick and top puddings with the whipped cream and garnish with peanut butter cups.

Cappuccino Pot de Creme



3 cups whole milk

1/2 cup sugar

1/3 cup flour

5 oz. white chocolate, chopped

3 tablespoons instant espresso powder

Dash of vanilla

5 egg yolks

1 1/2 cups heavy cream, whipped until stiff

Place the milk, flour, sugar, espresso and vanilla in heavy bottom saucepan. Whisk until its lump free. Add the chopped chocolate. In a separate bowl whisk egg yolks . Over medium heat, stir mixture until it coats the back of a spoon. Temper the eggs with a small amount of hot milk mixture. Pour back into saucepan with the rest of the milk mixture and stir over heat until thick. Pour into serving dishes. Cover the tops of pudding with plastic wrap. Refrigerate for at least 3 hours. Garnish with whipped cream and sprinkling of espresso powder.