5 Minute Mocha Pots Recipes

5-MINUTE MOCHA POTS

Steps:

• Melt the chocolate in the microwave for 2 mins, stirring halfway through, or over a pan of gently simmering water. Leave to cool a little.
• Using an electric whisk, whip the double cream with the vanilla in a bowl until lightly whipped. Fold in the cooled, melted chocolate until fully combined.
• Split the mixture between four small bowls or ramekins and serve topped with a dollop of crème fraîche. If you aren't serving straight away, chill in the fridge and then add the crème fraîche just before bringing to the table.

MOCHA POTS DE CRèME

Steps:

• Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.

MOCHA PETIT POTS DE CREME

Steps:

• Preheat oven to 200 degrees centigrade. Position one shelf in the centre of the oven.
• Line the base of a medium roasting pan with a tea towel folded to fit. Place 6 x 1/2 cup ovenproof dishes on top.
• Place the cream in a small saucepan amd heat, uncovered over medium heat for 5 minutes (don't let the cream boil).
• Place the chopped 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.
• 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 for stability and gradually add the cream mixture while stirring with the fork.
• Pour the mixture through a fine strainer into a large jug and then pour the mixture evenly into the ovenproof dishes. Cover each dish tightly with foil so that skins don't form on top.
• Fill a large heatproof jug with hot tap water. Place the roasting pan with the custard pots inside on the centre oven shelf and pour enough of the water to come halfway up the sided of the dishes.
• Reduce oven temperature to 160 degrees centigrade. 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.
• Carefully remove dishes from pan and cool for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours.