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Mocha-Cinnamon Pots de Creme

Mocha-Cinnamon Pots de Creme


  • Author: Isabelle Boucher
  • Prep Time: 3 hours
  • Total Time: 3 hours
  • Yield: 4 1x

Description

Don't let the fancy Frenchified name fool you... this rich, chocolatey dessert comes together in a matter of minutes. All you need is a blender, some good-quality chocolate, and a pot of piping-hot coffee to get you on your way.


Ingredients

Scale

Pots de Creme

  • 6 oz good-quality dark chocolate, roughly chopped
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp instant espresso powder
  • Pinch salt
  • 4 oz very hot fresh-brewed coffee

Whipped Cream Topping

  • 1/2 cup heavy cream
  • 1 tbsp sugar
  • Dash cinnamon

Instructions

  1. In a blender, combine chocolate, eggs, vanilla, cinnamon, espresso powder and salt. Pulse 5-7 times, or until the chocolate is finely chopped and eggs are frothy.
  2. Turn the blender on low speed, and slowly pour in the coffee in a steady stream. The heat of the coffee will melt the chocolate, creating a smooth, thick custard.
  3. Pour the custard into 6 serving dishes, distributing evenly (you can use small mason jars, ramekins, pretty tea cups or whatever else catches your eye). Arrange the filled dishes on a tray and refrigerate for at least 2-3 hours or until firm.
  4. When ready to serve, whip the cream to soft peaks. Add sugar, and whisk until incorporated. Spoon a large dollop of cream onto each pot de creme, and finish with a sprinkle of cinnamon. Serve immediately.

Notes

Adapted from The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond

  • Category: Dessert