Random Texture FAIL – Mocha Velvet Cream Pots

With a name like ‘Mocha Velvet Cream Pots,’ you’d think this would be the best dessert ever. To parse, via Google dictionary:

Mocha – A drink or flavoring made with or in imitation of fine-quality coffee, typically with chocolate added.

Velvet – A closely woven fabric of silk, cotton, or nylon that has a thick short pile on one side. Alternately, soft downy skin that covers a deer’s antler while it is growing.

Cream – The thick white or pale yellow fatty liquid that rises to the top on raw milk, used in cooking.

Pot – A container, typically rounded and of metal, used for storage or cooking. Alternately, cannabis.

However, this was not the best dessert ever.

I failed this pretty bad, mostly because I used the wrong amount of egg yolks that had previously been frozen, that I then tried to thaw on the quick in the microwave and cooked them halfway. Which in turn curdled the “velvet” part of the cream pots. I knew I knew I knew that thawing the eggs in the microwave would be a PLC (poor life choice for those of you who aren’t my close friends), but I did it anyway. It was a #bakingsaturday, and I was crazy.

They might have been more aptly named Mocha Kelt Cream Pots or Mocha Mocha Velvet Ratiné Pots. P.s. I’ve learned so much about fabric today. They had a lovely flavor, but this recipe is all about texture, and the texture of these was nubby and chunky. Far from velvety. I tried to deal with this by adding a chocolate-covered coffee bean. Heh.

I was going to bring these to a dinner party, but declared them unfit. Stay tuned for what I actually brought, which was far better. Try this with real egg yolks. Try not splashing the chocolate up the sides of the dishes (see notes below). It sounds like the best thing ever, and you could probably do it right.

Tuning it up,

L

Mocha Velvet Cream Pots

Adapted from Greatest-Ever Chocolate Cookbook by Christines McFadden & France

1 tablespoon (15 mL) instant coffee crystals

2 cups (16 fl. ounces, 475 mL) milk

6 tablespoons (3 ounces, 75 grams) white sugar

8 ounces (225 grams) semi-sweet chocolate, chopped

2 teaspoons (10 mL) vanilla extract

2 tablespoons (30 mL) coffee liqueur or creme de cacao (I chucked in the creme de cacao in lieu of the coffee liqueur)

7 egg yolks

Preheat the oven to 325 degrees F (160 degress C).  Place eight ramekins (120 mL, 4 ounces, 1/2 cup) in a roasting pan or glass baking dish.

Put the coffee granules into a saucepan over medium-high heat. Stir in the milk and sugar. Bring to a boil, stirring frequently, until the coffee and sugar have dissolved. Remove from the heat and add the chopped chocolate (or chips), stirring until melted and smooth. Stir in the vanilla and liqueur if using.

In a separate bowl, whisk the egg yolks to blend lightly. Slowly whisk in the chocolate until well-mixed, the strain the mixture through a fine sieve into a large pitcher or measuring cup. Pour this equally into the ramekins. I recommend placing the pan with the ramekins into the oven without pulling out the rack that the pan sits on, and pouring the mixture in. This way, the mixture won’t splash up the sides of the ramekins like mine did. Pour boiling water into the roasting pan to come halfway up the sides of the ramekins.

Bake for 30-35 minutes until the custard is just set and a knife inserted into the custard comes out clean. Remove from the roasting pan and cool. Once cool, cover and chill. Decorate with a chocolate covered coffee bean before serving. You could also sprinkle on some powdered sugar cocoa powder or whipped cream.

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