Guayusa and Dark Chocolate Pots de Crème
Rich little pots of dark chocolate custard infused with guayusa—the tea's earthy, clean character deepens the chocolate like a gentle shot of espresso would.
Guayusa and dark chocolate are made for each other. The tea's earthy, mellow character does for chocolate what a touch of espresso does—it deepens and rounds the flavor without adding bitterness, giving these little custards a grown-up complexity.
Steeping guayusa into the warm cream is all it takes to infuse the custard. As the dark chocolate melts in, the tea's clean herbal notes weave through, and the result tastes richer and more layered than chocolate alone.
These pots de crème are gently set rather than firm—a spoon should glide through silky, dense custard. Use a good dark chocolate (around 70%) so the guayusa has something robust to play against.
Serve chilled with a dollop of lightly whipped cream and a few flakes of sea salt. Because guayusa is caffeinated, these make a perfect after-lunch or afternoon dessert when a little lift is welcome rather than a late-night sweet.
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 tbsp guayusa loose leaf (or 4 bags)
- 150 g dark chocolate (about 70%), chopped
- 4 egg yolks
- 3 tbsp sugar
- Pinch of salt
- Lightly whipped cream and flaky sea salt, to serve
How to make it
- 1Heat the cream and milk until just steaming. Remove from heat, add the guayusa, cover, and steep 12 minutes, then strain.
- 2Reheat the infused cream gently and pour it over the chopped dark chocolate; let sit 1 minute, then stir until smooth.
- 3Whisk the egg yolks with the sugar and salt, then slowly whisk in the warm chocolate cream.
- 4Return the mixture to low heat and stir constantly until it thickens enough to coat the back of a spoon (do not boil).
- 5Pour into 4 small pots or ramekins, cool, then refrigerate at least 3 hours until set.
- 6Serve chilled with lightly whipped cream and a few flakes of sea salt.
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