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Ingredients
Mocha Coffee Cream Pots
600 ml (21 fl oz) pouring (whipping) cream
50 g (1¾ oz/⅔ cup) roasted coffee beans
100 g (3½ oz) chopped dark chocolate
6 egg yolks
55 g (2 oz/¼ cup) caster (superfine) sugar
3 teaspoons Tia Maria (coffee liqueur)
whipped cream, to serve
chocolate-coated coffee beans, to serve
Method
- Preheat the oven to 150°C (300°F/Gas 2). Put the cream, coffee beans and chocolate into a saucepan. Stir over low heat until the chocolate melts, then bring to a simmer and cook for 2–3 minutes. Remove from the heat. Stand for 30 minutes to allow the coffee to infuse.
- Whisk the egg yolks, sugar and liqueur together in a bowl, then strain in the coffee-infused milk. Stir to combine, then divide the mixture among six 125 ml (4 fl oz/½ cup) ramekins or ovenproof teacups. Put in a baking tin with high sides and add enough hot water to come halfway up the sides of the ramekins. Bake for 25–30 minutes. Remove from the oven and cool. Refrigerate overnight until set. Serve in the pots with whipped cream and coffee beans to garnish.
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