Mocha Cream Pot
This rich dessert is perfect on its own or served with tart or biscuits. It is essentially a baked custard and can be served in small portions, like espresso cups. This style of serving goes well with the coffee element of its flavouring.
Recipe serves 8.
1 tablespoon instant coffee powder (please do not use chicory based coffee for this)
2 cups milk
1/3 cup caster sugar
225 grams milk chocolate, chopped
2 teaspoons vanilla essence
2 tablespoons coffee liqueur (optional)
7 egg yolks
Whipped cream to garnish
Preheat oven to 170 degrees celcius and put 8 small ramekins (1/2 cup or 125 ml) or espresso cups in a roasting tin.
In a smallish saucepan, mix together the instant coffee and milk, add the sugar and bring to the boil, stirring constantly, until the sugar and coffee have dissolved.
Remove the pan from the heat and stir in the chopped chocolate until it has all melted and the sauce is smooth and even in colour. Stir in vanilla essence and coffee liqueur.
In a glass bowl, whisk the egg yolks to blend lightly. Then slowly and incrementally add the warm chocolate mixture until well blended (do not add the chocolate too rapidly or the eggs will become scrambled.)
Strain the mixture into a large jug or bowl and divide into the eight ramekin portions. Put the ramekins back into the roasting tin and fill the tin with enough water to surround the ramekins up to halfway up their sides.
Finally, bake for 30-35 minutes until the custard is just set. You can test whether it is set by inserting the tip of a knife and it comes out clean. If custard coats the knife, it is not yet ready.
Once cooked, remove the ramekins from the water in the roasting dish, cover and cool completely.
Decorate with a small blob of whipped cream and serve.