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
- 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.
- 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.
- 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.
- 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
- Prep Time: 3 hours
- Category: Dessert