Mocha Creams with Raspberries Recipe
Cook Time: 40 minutes
Prep Time: 1 hour 40 minutes
Total Time: 2 hours 20 minutes
Recipe Category: Dessert
Keywords: Raspberries, Berries, Fruit, Weeknight, Oven, Less than 4 Hours
Description:
This delightful recipe for Mocha Creams with Raspberries has been adapted and perfected with love. It’s a quick-to-make dessert that promises rich flavors and a creamy texture, perfect for any occasion.
Ingredients:
- 1 1/3 cups heavy cream
- 2 tablespoons granulated sugar
- 2 ounces dark chocolate, finely chopped
- 1 tablespoon espresso powder
- 4 large egg yolks
- Fresh raspberries, for topping
- Whipped cream, for topping
Nutritional Information per Serving (approximate):
- Calories: 813.1
- Fat: 81.5g
- Saturated Fat: 48.5g
- Cholesterol: 594.4mg
- Sodium: 82mg
- Carbohydrates: 20.6g
- Fiber: 4.7g
- Sugar: 6.9g
- Protein: 11.9g
Instructions:
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Preheat oven to 350 degrees Fahrenheit.
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Heat the heavy cream: In a small saucepan, heat the heavy cream until steaming.
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Add flavor components: Stir in the espresso powder, chopped dark chocolate, and granulated sugar until the chocolate is melted and the mixture is smooth.
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Incorporate egg yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in a small amount of the hot cream mixture to temper the eggs.
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Combine mixtures: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly until well combined and slightly thickened.
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Prepare for baking: Pour the mixture into individual pudding cups. This recipe yields enough for 4 small or 2 large servings.
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Set up the water bath: Place the filled pudding cups into a larger baking dish. Carefully pour hot water into the baking dish, ensuring it reaches about halfway up the sides of the pudding cups.
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Cover and bake: Cover the baking dish with aluminum foil to create a seal. Bake in the preheated oven for about 30 minutes, or until the creams are set and have a slight jiggle in the center.
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Chill: Remove the pudding cups from the water bath and let them cool to room temperature. Then, refrigerate them until fully set, ideally for at least 1 hour.
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Serve: Just before serving, top each Mocha Cream with fresh raspberries and a dollop of whipped cream.
Chef’s Tips:
- Ensure the water in the baking dish doesn’t get into the pudding cups to maintain the creamy texture.
- For an extra decadent touch, sprinkle some chocolate shavings over the whipped cream before serving.
- These Mocha Creams can be made ahead of time and refrigerated overnight, making them perfect for entertaining.
Conclusion:
Mocha Creams with Raspberries combine the richness of espresso and dark chocolate with the freshness of raspberries, creating a dessert that’s both luxurious and refreshing. Whether for a weeknight treat or a special occasion, these creamy delights are sure to impress with their delightful flavors and elegant presentation.
