Sous Vide Cinnamon Mocha Pots de Creme
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Edge-to-edge perfection. No skill required.
Ingredients for 6
3/4 cup heavy cream
3/4 cup whole milk
2 tablespoons ground coffee or espresso beans
1/2 teaspoon ground cinnamon
6 ounces high-quality dark chocolate, chopped, or chocolate chips
6 large egg yolks
1/3 cup granulated sugar
1/4 teaspoon fine sea salt
Freshly whipped cream, for serving (optional)
Chocolate shavings, for serving (optional)
Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
In a medium saucepan, heat the cream, milk, ground coffee, and cinnamon to a boil over medium-high heat. Immediately remove from the heat and stir in chopped chocolate.
Continue to stir until chocolate is melted and smooth. Let steep for 20 minutes. Pour cream mixture through a fine mesh strainer to remove coffee grounds.
In a medium bowl, whisk together the egg yolks, sugar, and salt. While whisking constantly, slowly drizzle 1/4 cup cream mixture into the yolks. Once warm cream is fully incorporated, continue to whisk in remaining cream.
Pour egg and cream mixture into a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Pat dry. Cut off one of the bottom corners of the bag. Squeeze the warm pot de creme base into a large bowl and whisk until smooth.
Spoon the pot de creme base into six ramekins. Tap the ramekins a few times on the counter to smooth the tops. Transfer to the refrigerator and chill for 2 hours.
To serve, garnish pots de creme with whipped cream and chocolate servings, if desired