The flavor of baked garlic is sweet and delicious, and it spreads easily. Serve this dish as an appetizer with crackers or a good crusty bread. People can take a slice of garlic from the bulb, peel off the skin, and squeeze the warm, soft garlic out of its shell.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 4 |
Ingredients
- 4 ounces bittersweet chocolate, chopped
- ½ teaspoon instant coffee
- 1 pinch salt
- 1 cup heavy cream
- 3 tablespoons white sugar
- ½ teaspoon vanilla extract
Instructions
- Stir chocolate, instant coffee, and salt together in a medium bowl.
- Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
- Pour hot cream mixture over chocolate mixture; let sit for 1 minute.
- Whisk chocolate and cream mixture for 1 to 2 minutes, until combined.
- Pour mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
- Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.
- Nutritional information does not include garnish.
- In the Allrecipes magazine, this recipe appears as “Chocolate-Mocha Pots de Crème”. Please note differences in total time when following the magazine version of this recipe.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 18 g |
| Sodium | 69 mg |
| Sugars | 10 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe from the original in the Dec/Jan 2023 issue of AllRecipes. It was spectacular!
Very good. I had to use 2% Lactose free milk with 2 TBS corn starch since I’m lactose intolerant and it still turned out. Used orange zest instead of the coffee since husband doesn’t like the taste of coffee. Very decadent and perfect V Day dessert
This was basically a bitter tasting chocolate truffle in cup form. I take full responsibility for the bitter taste. I used Ghiradelli 86% cocoa chocolate and Starbucks Via Italian Roast instant coffee. One problem is you can not taste and then adjust the bitterness because the sugar must dissolve in milk before pouring over the chocolate. If you added sugar later it would be grainy. But my main complaint is the the thickness. It was a struggle to get the spoon through the chocolate, although it did melt beautifully once in your mouth. This would be better served scooped and rolled like a truffle. Then you could add more sugar in the coating to offset the bitterness. I would not go any stronger than 70% cocoa next time.
This was so easy and delicious!!!! Chef John, you’ve done it again! I followed the directions exactly and watched the video—I think that helped a lot. Following the advice of other users I also used very good chocolate —Lindt 70% and dark. I tried whipping cream and heavy cream and found that I preferred the whipping cream as long as it was at least 30% cream. It was better with an accompaniment of lightly whipped cream and fresh raspberries. I also personally enjoyed it when it was only lightly set 2-3 hours vs. 4+ it continues to harden the longer you let it set and I liked it JUST set like thick pudding.
I made it today, haven’t tried it yet. Super easy to make. Hoping to wow my Valentine’s.
I didn’t have instant coffee so I substituted a little coffee liquor the first time I made this. It was amazing! Have made this too many times to count now. I did try it eventually with the instant coffee crystals but we prefer it without. Now I use a little Kahlua and some Baileys and steep a vanilla bean in the cream. Now that’s heaven!!! Looking for a good white chocolate recipe to try next.
Definitely decadent, elegant and the perfect end to a meal.
turned out horribly. did not set up.
Excellent. Ultra-rich yum.
I have made this twice within the last week. The first time with instant coffee, however tonight I didn’t have any coffee, oh well. This is one of the simplest, most elegant desserts I have ever made. Chef John is a genius!
It took a couple of tries but it did come out great! Highly recommend it!
Decadent. Can add lots to change flavors- like drizzle liquor over the whipped cream or add cayenne. Just decadent and easy
Just a scrumptious, decadent dessert. As Chef John says in the video, “any Valentine that complains about this being served plain, should be asked to leave.” It’s always a hit when I make it. It’s hard to believe that something this easy to make tastes so good.
I love the taste, but tried making it for 24 and even refidgerating overnight it has not set up, so disappointed! I had to use it in a chocolate trifle instead…gave it 4 stars because the taste is amazing!
Decadent, delicious, and so easy to prepare! We discovered too late (as we’d consumed the majority of it) that it’s delicious sprinkling some Maldon salt flakes on top of the dessert!
Loved this dessert. Easy to make. Will either add more coffee or try orange zest the next time. Thought it was a little weak on mocha flavor. But love the silky texture and creamy consistency. Excellent recipe.
This dessert is a big hit with my family. I like to serve it in a cocktail glass with shaved chocolate on top.
I will use less instant coffee next time. Loved how they turned out! They thickened beautifully!
This was so good! Even my husband who do not like chocolate LOVED it! I had some that was still YUMMY the next day!
This didn’t set up for me. The next day I whipped it into chocolate whipped cream/mousse. FABULOUS!!!
I made it as written. Very easy and very good, but not really pot de creme….more ganache. We all loved it and the only reason that I gave it four stars instead of five is because I feel that the name and description are misleading.