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Mocha Pots

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Categories: Big-Batch Meals, Chocolate, Entertaining, Quick to fix, Sweet
Type: Desserts and Baked Goods

These mocha pots are wonderfully sweet and so simple to make.

Prep Time: 30M

Serves: Makes 6-8

Ingredients:

  • 51/2oz (150g) semisweet chocolate, broken into pieces, plus a little extra, shaved with a vegetable peeler, for garnish (optional)
  • 2 tbsp butter, cut into pieces
  • 4 large eggs, at room temperature, separated
  • pinch of sea salt
  • 1/3 cup granulated sugar
  • 3 tbsp brewed espresso or strong coffee, at room temperature
  • 2/3 cup heavy whipping cream
  • unsweetened cocoa powder, for dusting
Mocha Pots photo

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Directions:

  1. In a bowl set over a saucepan of barely simmering water, melt the chocolate with the butter, stirring occasionally until smooth. Remove the bowl from the pan, set aside, and leave to cool to room temperature. Meanwhile, combine the egg whites and salt in a bowl and beat with an electric mixer until stiff peaks form. Gradually beat in the sugar until the mixture is stiff and shiny.
  2. Stir the egg yolks into the cooled chocolate mixture, adding them one at a time. Gradually fold the beaten egg whites into the chocolate mixture, then stir in the espresso. Spoon the mixture evenly into six 2/3 cup or eight 1/2 cup freezer-safe ramekins or custard cups, leaving room on top for whipped cream. Place the cream in a bowl and beat with an electric mixer until stiff peaks form. Spoon the cream over the top of each mocha pot, then freeze until solid. Wrap in foil and return to the freezer.
  3. To serve, defrost overnight in the refrigerator or for a few hours at room temperature. Dust with cocoa powder and garnish with shaved chocolate, if you like.
Tips:
  • Cheat...Omit the espresso and use coffee-flavored chocolate instead of plain semisweet chocolate.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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