Dessert
Espresso chocolate pots
The coffee is not there to taste of coffee — it makes the cocoa taste more like chocolate, which is a trick worth knowing on its own.
3gnet carbs
38gfat
5gprotein
374kcal
Per serving15 minServes 4
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Ingredients
For the whole dish · serves 4
- Heavy cream8 fl oz
- Cocoa powder1¼ oz
- Egg yolk4
- Granulated erythritol1¾ oz
- Espresso2½ fl oz
- Sea salta pinch
Method
6 steps · 15 minutes
- Sift the cocoa. It clumps in the pan and those clumps never whisk out.
- Warm the cream with the erythritol until it steams, without letting it boil.
- Whisk the yolks in a bowl, then pour the hot cream onto them in a thin stream while whisking hard. Straight in the other direction and you get scrambled egg.
- Return it to the pan over the lowest heat and stir constantly for 3 minutes until it thickens enough to coat the back of a spoon.
- Take it off the heat and whisk in the cocoa, the espresso and the salt until glossy.
- Pour through a strainer into four small pots — the strainer catches anything that caught — and chill 3 hours.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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