Mocha Pot de Creme
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- Yield Serves 4
Ingredients
- 1/4 cup Dutch-process cocoa powder, sifted
- 1/2 cup plus 1 tablespoon skim milk
- 1/4 cup low-fat evaporated milk
- 1 large egg
- 1 large egg white
- 3/4 cup granulated sugar
- Pinch of kosher salt
- Confectioners' sugar, for sprinkling
Directions
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Preheat the oven to 325 degrees. Line a shallow baking pan with a cloth towel and set aside.
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Place the cocoa powder in a mixing bowl. In another bowl, combine the skim milk and the evaporated milk. Slowly whisk about 3 tablespoons of the milk mixture into the cocoa powder until it forms a thick paste. Whisk in the remaining milk mixture until thoroughly combined and set aside.
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In a large bowl, combine the egg, egg white, granulated sugar, and salt and whisk together until thoroughly combined. Whisk in the cocoa-milk mixture until thoroughly combined. Divide the mixture among four 4-ounce ovenproof demitasse cups and place in the prepared baking pan; fill the baking pan halfway with water. Transfer to the oven and bake until the puddings are set when lightly jiggled, about 50 minutes.
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Remove the puddings from the water bath, transfer to a wire rack, and let cool 20 to 30 minutes. Dust the puddings with confectioners' sugar and serve warm.
I was comparing it to the chocolate pots de creme and trying to decide which I wanted to make. Then I noticed, this recipe doesn't have coffee in it? Shouldn't it have coffee to be a mocha?
Made this for a special Valentine dinner and it was delicious!! Served warm from the oven with a small scoop of vanilla frozen yogurt, a drizzle of chocolate, and a heart cookie. A big hit!!
My only real concern is the Dutch processed cocoa. I read that Dutch processed cocoa was processed with Alkali. http://www.joyofbaking.com/cocoa.html