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Sous Vide Salted Chocolate Pot De Creme With Espresso And Bourbon Recipe

Sous vide salted chocolate pot de creme with espresso and bourbon

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I found this recipe online at somethingnewfordinner.com.  I have made it many times, as it's a crowd-pleaser!  Rich, creamy and "just enough", these little desserts don't last long in our house.  This recipe makes about 16 four-ounce servings.

From the ISVA Editors

*NOTE: This recipe was submitted by the author as part of an online recipe contest. It has not been tested by ISVA.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Salted Chocolate Pot De Creme With Espresso And Bourbon Recipe

  • Published: October 22, 2021
  • By Laurie Kline
  • Total Time: 1 hours
  • Cooks: 176°F (80°C) for 1 hours
  • Serves: 16

Ingredients for Sous Vide Salted Chocolate Pot De Creme With Espresso And Bourbon

  • For the Pot De Crème

  • 4 cups of heavy cream
  • 1 9.7-ounce bar of bittersweet chocolate (I use at least 70% cacao)
  • 3 teaspoons espresso powder, divided
  • 6 tablespoons sugar plus 1 teaspoon sugar, divided
  • 2 pinches kosher salt
  • 2-3 teaspoons bourbon
  • 8 egg yolks
  • To Finish

  • 1/2 cup creme fraiche
  • Sea salt for garnish
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Cooking Instructions for Sous Vide Salted Chocolate Pot De Creme With Espresso And Bourbon

For the Pot De Crème

Prepare either 16 4-ounce or 8 8-ounce mason jars, laying them out on a cookie sheet with lids off. This will make it easier to move into the water bath and provide a cooling/storage area when you are finished.

Heat the cream in a pan over medium-high heat until the cream around the edges of the pan just starts to bubble. Do not let the cream come to a full boil. Remove from heat.

While the cream is heating, break the chocolate bars into pieces. When the cream is hot, whisk in the chocolate, 2.5 teaspoons espresso powder, 6 tablespoons sugar, kosher salt and bourbon. Whisk until smooth.

Whisk in egg yolks one at a time, whisking completely after each addition. Pour the mixture into a large measuring cup suitable for pouring. 

Pour mixture into the mason jars, leaving some space at the top of each jar. Do not fill to the top.

Screw the lids on until they are only finger tight. Do not overly tighten as air needs to escape from the jars during the cooking process. 

Fill a large pot or a 12-quart plastic storage container with room temperature water and secure your sous vide circulator. Place the jars in the pot or container. Turn the circulator on and set it to 176°F (80°C). When the water reaches 176 degrees set the timer for one hour.  Putting the jars in the water while it's at room temperature will keep them from cracking during the cooking process.

While the jars are cooking, whisk together 1/2 cup of crème fraiche, 1 teaspoon sugar and 1/2 teaspoon espresso powder. Whisk until thoroughly combined, cover and store in the fridge. 

When the timer goes off, line the cookie sheet with paper towels or a kitchen towel and remove the mason jars to the tray with a pair of tongs.   Let them cool for 30 minutes, then refrigerate for at least two hours.  These will keep in the fridge up to a week, but they won't last that long!  

To Finish

When ready to serve, remove the lids, sprinkle with sea salt and add a generous spoonful of the creme fraiche mixture to the top of each jar.  If you like, garnish with a raspberry or chocolate covered espresso bean.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Dessert, ISVA Sous Vide Recipe Collection, Milk, Sous Vide Dessert , Sous Vide Milk, Sous Vide Recipes

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