Triple Layer Coffee Caramel Chocolate Pots merrily blend creamy coffee custard with luscious caramel and light as air chocolate mousse. A little crushed Amaretti cookie hidden between the layer adds an extra hit of flavour & texture, making these indulgent little pots totally irresistible.
I think I may have let myself get ever so slightly carried away with dessert this week. I started out thinking about a good old chocolate mousse and I’ve ended up creating a dessert that stacks up treat after hedonistic treat on top of each other.
Let’s face it; a pot of chocolate mousse is a sensational pleasure to get your lips around at the best of times.. But I’ve gone and thrown a creamy coffee custard, a silky smooth caramel and some Amaretti cookies into the mix.
What results are intense little pots of joy that clock up a few points in the looks department as well as on the palate. What could be prettier than a medley of coffee, caramel and chocolate shades of brown all stacked up in pretty little jars and promising a full-bodied hit of flavour in every spoonful?
That’s enough ogling; let’s get to the low down on each individual component in these Triple Layer Coffee Caramel Chocolate Pots.
The Coffee Custard
I’ve headed into classic custard making territory, relying on a blend of egg yolk, milk and cornflour. It’s cooked over a low to moderate heat and requires your constant attention since you’ll need to stir the custard continuously. Be patient and give your arm a virtuous workout. You’ll be rewarded with an intense coffee flavoured sauce which then has double cream blended into it to add a sumptuous wallop of creamy luxury.
You really can’t go wrong. I use an all in one method to create a silky smooth and slightly salty caramel sauce.
The Chocolate Mousse
I’ve stayed fairly traditional with my mousse. It contains raw egg and dark chocolate. The result is a light, soft and airy mousse that delivers chocolatey punches by the boatload. With so few ingredients involved, it’s important to use the best chocolate you can get hold of to let that chocolate flavour shine through.
And that’s it.
Each element that goes into these Coffee Caramel Chocolate Pots takes between 5 and 10 minutes to make. Each offers a slightly different texture to this soft, rich & extravagant dessert. And each is delicious in it’s own right. Together they make a formidable team. So what are you waiting for? Get stirring.
If you like chocolate dessert you may also like my Prosecco Truffle Pots.
- 12 Amaretti Cookies (I used shop bought)
- 80 ml/ 1/3 cup Whole milk
- 1 1/2 tsp Instant coffee granules (I used Gold Blend)
- 1 Egg yolk (you'll need the egg white for the mousse)
- 25 g/ 1/8 cup Light muscovado sugar
- 1/2 tsp (rounded) Cornflour (cornstarch)
- 45 ml/ 3 tbsp Double (heavy) cream
- 25 g/ 1/8 cup Butter
- 25 g/ 1/8 cup Soft light brown sugar
- 25 g/ 1/8 cup White caster sugar
- 80 ml/ 1/3 cup Double (heavy) cream
- pinch Sea salt
- 1/2 tsp Vanilla extract
- 1 Egg yolk
- 2 Egg whites (use the spare white from above)
- 1/4 tsp Lemon juice
- 65 g/ 1/2 cup dark chocolate (roughly chopped)
- 2 tsp caster sugar
Put the milk into a small heavy-based saucepan and heat until scalding (but not boiling). Stir in the coffee granules
In a small bowl beat the egg yolk, sugar and cornflour together until smooth
Pour the hot milk onto the egg mixture whilst whisking continuously, to prevent curdling
Pour the custard back into the saucepan and, over a moderate heat, cook until the custard is thick (like in the photograph). You will need to stir constantly otherwise the custard will go lumpy and/ or split.
Once thickened, spoon the custard into a clean small bowl and cover with clingfilm to prevent a skin forming. Let cool completely and chill
Just before you are ready to assemble the dessert beat the cream until it just holds it's shape. Tip the coffee custard into the cream and beat until smooth
Put the butter, sugars, and cream into a small heavy-based saucepan
Over a moderate temperature, heat, stirring freqently with a wooden spoon, until everything has melted and dissolved and a smooth sauce has formed
Heat the caramel to boiling point and let cook for 1 minute
Remove from the heat and stir through the salt and vanilla extract
Separate the egg yolk from the white and place the egg white (along with the extra one) into a medium bowl. Add the sugar and the lemon juice to the egg whites
Melt the chocolate in a medium bowl that does not retain too much heat (pyrex is ideal)
Meanwhile whip the egg whites to the firm (but not stiff) peak stage
Working quickly, mix the egg yolk into the melted chocolate then mix in 1/3 of the whisked egg whites
Using a large metal spoon gently fold the remaining egg whites into the chocolate mixture to keep as much air in the mousse as possible. Stop mixing when no more white streaks are evident
Spoon half of the caramel sauce between 4 glass jars and crumble an Amaretti biscuit onto the centre of the caramel in each jar
Divide half of the mousse between each jar, taking care to spread it to the edges so that the caramel layer is completely covered
Crush 4 Amaretti biscuits and use to top the chocolate mousse
Divide the coffee custard between the 4 pots, giving the jar a gently shake if necessary to spread the custard out and ensure the mousse is covered
Share the remaining caramel between the pots
Finally top with the remaining chocolate mousse, again ensuring the coffee custard is covered
Cover and refrigerate for several hours
Take of of the fridge 30 minutes before serving. Crush the remaining Amaretti biscuits and use to top the desserts
1. I used pots approx 2 inches tall by 1.5 inches wide 2. These desserts can be stored in the fridge for up to 3 days before serving. Just crumble the Amaretti biscuits on top just before serving