Recipe Mocha petit pots de creme : Practical and Delicious

Recipe Mocha petit pots de creme : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Mocha petit pots de creme. You are currently reading Recipe Mocha petit pots de creme : Practical and Delicious. This recipe is the creation of the chef Dimitra Stais. Recipe Mocha petit pots de creme requires 15m, cook 45m and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

6 Ingredients

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  375ml (1 1/2 cups) thin cream
  
  
  


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  90g good-quality dark chocolate, chopped
  
  
  


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  2 tsp good-quality instant coffee granules
  
  
  


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  4 egg yolks, at room temperature
  
  
  


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  1 egg, at room temperature
  
  
  


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  60g (1/4 cup) caster sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Place 1 oven shelf in the middle of the oven. Line the base of a medium roasting pan with a tea towel, folded to fit. Place six 125ml (1/2 cup) ovenproof dishes on top.
  
  
  


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  Step 2
  
  
  
  
  Place the cream in a small saucepan and heat, uncovered, over medium heat for 5 minutes (don't let the cream boil). Place the chocolate and coffee in a medium heatproof bowl and add just enough cream to cover. Set aside for 5 minutes and then stir until the chocolate melts. Add the remaining cream and stir until smooth.
  
  
  


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  Step 3
  
  
  
  
  Place the egg yolks, whole egg and sugar in a medium heatproof bowl with a pouring lip. Use a fork to mix until well combined. Place the bowl on a damp cloth and gradually add the cream mixture while stirring constantly with the fork. Pour the mixture through a fine strainer into a large jug, then pour the mixture evenly into the ovenproof dishes. Cover each dish tightly with foil so that the custards don't form skins on top.
  
  
  


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  Step 4
  
  
  
  
  Fill a large heatproof jug with hot tap water. Place the roasting pan on the shelf in the middle of the oven. Pour enough hot water into the roasting pan to reach halfway up the sides of the dishes.
  
  
  


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  Step 5
  
  
  
  
  Reduce oven temperature to 160°C. Bake for 40 minutes or until the custards puff slightly around the edges and the centres tremble slightly when lightly tapped. Be careful not to overcook.
  
  
  


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  Step 6
  
  
  
  
  Carefully remove the pots from the bain-marie. Cool for 1 hour, then cover with plastic wrap and place in the fridge for 4 hours or overnight to chill.
  
  
  

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