Chocolate Pot Au Crème


16 oz. Heavy cream
8 oz. Whole milk
6 oz. Egg yolks
14 oz. Chocolate chips
4 oz. Coffee liquor
1 Tbs. Vanilla extract
12 oz. Sugar


In a large bowl atop a pot of boiling water heat milk and crème, once milk and cream are warm and bubbles form on side of bowl.  Add chocolate and sugar, stir to melt and combine, add coffee liquor and vanilla. Slightly whip yolks then add slowly while stirring rapidly.  Allow mixture to thicken.  In 4” deep baking dish place coffee cups and fill almost to top with mixture. Place in 350° oven and fill pan with water half way up coffee cups.  Bake until custard is set. Remove from oven and allow to cool at room temperature.

For Cream Topping:

8 oz. Heavy Cream
1 oz. NW Elixirs Hott Sauce #1
4 oz.  Powdered Sugar
1 tsp. Vanilla Extract

In a stand mixer whip cream until frothy, add Hott Sauce, vailla, and powdered sugar and whip to stiff peaks. Taste for sweet to spicy ratio, add more Hott Sauce or powdered sugar as needed.

To serve dollop a few spoonfuls of cream to top of chocolate pot a crèmes and serve.