A classic chocolate pot de creme with a twist.

Turkish coffee as we have it at home always includes cardamom, and it just makes sense to add this fragrant powder to the espresso shot that makes the Mocha pot de creme.. I absolutely adore shaking up old classics adding a touch here and there and creating so many twists and versions of these popular foods. This definitely stirs up conversations, is impressive and delicious to serve and why not add a cultural touch to the foods you serve!

Serve cold o these hot summer days and enjoy while chatting with your bestie 🙂


Serves: 8 Cook Time: 10

2 cups whipping cream

180g DS Belgian Dark Chocolate Buttons, chopped

1 tbsp instant espresso powder

1/4 tsp ground cardamom

1/3 cup Sugar

4 egg yolks, beaten 

1 tsp vanilla

Chocolate curls or shavings for garnish

In a heavy saucepan, combine the whipping cream, DS chocolate buttons, esspresso powder, cardamom powder and sugar together. Cook and stir over medium heat until the mixture comes to a full boil and thickens.

Gradually stir the hot chocolate mixture, into the beaten egg yolks, whisking constantly until all is incorporated. Stir in vanilla.

Divide the mixture into 8 coffee cups. Cover and chill for at least 4 hours.

When ready to serve garnish with chocolate curls/shavings or crushed nuts..

Serve cold

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