Silky, decadent Sous Vide Chocolate Coffee Pots De Creme infused with tonka bean and topped with salted caramel crisp pearls and chocolate coffee beans.
Disclosure: This post for Chocolate Coffee Pots de Creme was made in partnership with Vesta Precision, using their Imersa Elite Sous Vide Immersion Circulator. All opinions and content are my own.
I’m not a daily coffee drinker, but I adore coffee-flavored desserts—especially when combined with rich chocolate and a luxuriously smooth texture. These Sous Vide Chocolate Coffee Pots de Creme deliver exactly that: silky custard with dark chocolate and a subtle coffee infusion.
Using the sous vide technique gives a reliably even, custardy texture without constant stirring or worrying about curdled eggs. For this batch I used the Vesta Precision Imersa Elite immersion circulator to maintain a steady water bath and take the guesswork out of cooking.
Vesta Precision Imersa Elite Immersion Circulator
When choosing kitchen tools I look for the right mix of form and function. The Imersa Elite stands out with a clean, modern design and a compact profile that still performs. Its flat, square shape is a departure from the typical tube-style circulators, and its aesthetic drew me in—but its performance kept me impressed.
After several weeks of using the Imersa Elite for a variety of sous vide cooks, I can vouch for its reliability. It balances ease of use, accuracy and design in a way that feels thoughtful and practical.
We’ve been cooking sous vide for several years and own multiple circulators. From my experience with the Imersa Elite:
- Noise level: noticeable but not disruptive—similar to several other units I own. The audible heat-ready alarms are helpful when working from home.
- Temperature accuracy: consistent and precise, generally within about 0.2ºF across a range of settings.
- Storage and size: compact enough to tuck away in a drawer, though it lives on the counter because we use it often.
- Controls and display: a large, clear LED display and simple controls make it easy to read and operate, including for people with accessibility needs.
- Compatibility: it works well in both cast-iron pots and polycarbonate water baths. I made a temporary cover from a flexible cutting board for long cooks; a purpose-made lid would be a nice addition.
If you’re comparing circulators, you’ll also want to consider wattage, flow rate, water capacity, maximum temperature and warranty—details that appear in the product specifications from the manufacturer.
Chocolate Coffee Pots de Creme
With the water bath warmed by the Imersa Elite, we’ll make a batch of velvety pots de creme. These are infused with coffee to complement 70% dark chocolate, producing a deep, bittersweet profile. If you prefer no coffee, simply omit the coffee bean infusion or explore other flavor variations.
Tips For Using Glass Jars
Glass jars are a popular vessel for sous vide custards, but they require care. Follow these tips to avoid thermal shock, breaks or water ingress:
- Warm jars and lids alongside the water bath as it heats. When the bath reaches the cooking temperature, remove the jars, place them on a towel (to avoid contact with a cool countertop), fill, cover and return to the bath.
- Screw lids on only fingertip-tight so trapped air can escape without allowing water in. Inspect lids for dents or rust and avoid damaged ones.
If jars make you uneasy, the custard can be cooked in a sous vide-safe resealable bag and then transferred to serving dishes to chill. Serious sous vide cooks might also consider a chamber vacuum sealer for added convenience—I’ll share how I use a chamber sealer in a future post.
Sous Vide Chocolate Coffee Pots De Creme
Ingredients
- 353 grams whipping cream, 35% or coconut cream
- 40 grams coffee beans, roughly cracked optional
- 113 grams dark chocolate I used 70% Ecuador + Peru blend
- 36 grams sugar I used panela
- 6 grams pure vanilla extract optional, if using coffee beans
- pinch kosher salt
- 4 egg yolks
- whipped cream
- salted caramel crisp pearls
Method
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Fill a deep, sturdy pot or sous vide container with water and set your circulator to 80ºC / 176ºF. Warm the jars alongside the water as it heats. While the bath comes up to temperature, weigh and prepare the ingredients.
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Place the chopped chocolate in a heatproof container. Heat the cream to a simmer, remove from heat, add the cracked coffee beans, cover and steep for about 15 minutes. (You can also infuse the cream in the refrigerator overnight and heat before using.) Strain the cream and, while still warm, pour it over the chocolate and stir until smooth. Reheat the cream slightly if needed to melt the chocolate completely.
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Whisk in the sugar, vanilla (if using), and a pinch of kosher salt. Add the egg yolks and blend until fully combined—an immersion blender or small countertop blender makes this easy, or whisk vigorously by hand.
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Remove the warmed jars from the bath and place them on a towel. Pour the custard into jars slowly, filling just below the threads to avoid overflow. Remove air bubbles by tapping the jars on the towel or using a small torch. Seal lids fingertip-tight and submerge the jars in the water bath. Cook for 1 hour.
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When done, lift jars out with tongs and set on a towel away from a cold countertop to avoid thermal shock. Let cool to room temperature, then refrigerate for several hours until fully set.
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Before serving, top each pot with a dollop of freshly whipped cream and a sprinkling of salted caramel crisp pearls and chocolate coffee beans for crunch and contrast. Enjoy.