This simple but decadent dessert is a play on a French one called “pot de creme”, meaning pot of custard. It’s an easy dessert that needs a little attention when straining the coffee grounds from the cream and once again care is needed when tempering the hot cream into the egg/sugar mixture.
Otherwise, it’s an easy dessert that will satiate your guests. These are rich and that’s why I make them small…just a Greek coffee cup (demi tasse) needed here.
As an added nice touch, I top each pot de creme with a froth, which really is the base for making Cafe Frappe. These are easy to make, a nice presentation and certainly delicious!
Greek Coffee & Chocolate Pot de Cremes
1/2 cup ground Greek coffee
2 cups whipping cream
1 shot of coffee liqueur
57 grams (about 1/2 cup) bittersweet chocolate
10 egg yolks
1/2 cup granulated sugar
Greek Coffee Kaimaki
2 Tbsp. instant coffee
2 Tbsp. sugar
1/2 cup water
- Place you coffee and cream in a small pot and bring up to a boil over medium heat. Reduce heat and simmer for 5 minutes then take off the heat and allow the coffee to steep for 1 hour.
- Meanwhile, set up a “bain marie” by placing a medium pot with about 2 inches of water in it and a metal bowl on top. Place your chocolate in the bowl and slow melt the the chocolate (occasionally stir with a spatula). Once melted, turn off heat but keep melted chocolate warm.
- Take your coffee-infused cream and pour the cream through a coffee filter-lined sieve and discard the coffee grounds in the bottom of the pot. Now pour back in the pot and bring up to scalding heat.
- In another bowl whisk the eggs and sugar until creamy. Continue whisking then slowly add the scalded coffee-cream into the bowl.
- Transfer the contents of the bowl back into the pot along with the melted chocolate and stir constantly over medium heat until your mixture comes to a custard consistency (you should be able to coat the back of a wooden spoon). Take off the heat and allow to cool.
- Pour into Greek coffee cups. To make the Kaimaki topping, add the coffee, sugar and water in a cocktail or frappe shaker and secure the lid and shake until thick and frothy. Spoon over each pot de creme. Cover and place in the fridge until serving. Return to room temperature before serving (can be made up to two days ahead).
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