I’ve been wanting to make pots de creme for a while now. I’ve been searching for the right recipe. To be honest, the idea of cooking the custard and then baking it in a water bath seemed a little daunting. I came across this recipe from one of my favorite blogs, The Pioneer Woman Cooks. She’s come up with a brilliant, near instant chocolate/coffee pots de creme. I tried it myself and I’m thrilled with the results. I’m eating it right now, it’s mousse-like and cold. The first taste is rich chocolate, not too sweet, with a bitter, coffee finish. This is Mom’s dessert, probably not for kids, unless you want them up all night.
- 12 oz. semisweet chocolate chips
- 4 eggs, room temperature, or put them into a bowl of warm water for a couple of minutes
- 2 t. vanilla
- 8 oz. hot brewed coffee
- 1 T. sugar
- whipped cream and cocoa powder for dusting
Place the chocolate chips into the blender. Crack the eggs in and pour in the vanilla. Get your coffee boiling hot in the microwave in a pourable container. Add the sugar to the coffee and stir to dissolve. Turn on the blender and as soon as you start blending, take out the center circle in the blender lid and pour in the hot coffee with the machine running. Let it run for about a minute, or until all the ingredients are fully blended. Pour into 6 ramekins and chill for at least 3 hours before serving. Garnish with a dollop of whipped cream and a sprinkling of cocoa powder. So easy and so yummy!