Chocolate Mandarin Espresso Pots de Crème

Prep Time: 15 mins | Cook Time: 40 mins | Course: Dessert | Serves: 6

Orange chocolate pots de creme are incredibly indulgent and flavorful. A hint of coffee really intensifies the chocolate flavor. 

Pots de Creme:

2 cups heavy cream, hot

5 oz dark chocolate chips

4 egg yolks

¼ cup sugar

1 mandarin or cutie, zested and juiced

1 Tbsp instant espresso powder 

⅛ tsp salt 

Kahlua Whipped Cream:

1 cup heavy cream

1 Tbsp Kahlua liqueur 

Chocolate salt or flaky salt 

Preheat oven to 300*. Place 6 jars or ramekins in a 9.13 baking dish. Fill the baking dish half-full of hot water for a water bath. Pour hot cream into a blender with the chocolate chips and let sit for 2 minutes. Whisk egg yolks, sugar, mandarin zest, mandarin juice, espresso powder, and salt in a mixing bowl or measurer, then pour into the blender. Blend until smooth and pour into the jars or ramekins, bake for 40 minutes. Enjoy warm or chill them for a firmer consistency. 

Whip the cream to medium peaks, then add Kahlua liqueur and mix in. Serve with the whipped cream and a sprinkle of flaky sea salt.