I was writing a menu for a cooking class, and looking for a chocolate pots de creme recipe that didn’t require any cook time- and I found it!!
This recipe is adapted from The Pioneer Woman’s (Ree Drummond), recipe. She had the right idea and I just added my personal touches to it. So get your blender ready and prepare to fall in love with this Rich, Decadent, and Ridiculously Easy chocolate pots de creme recipe!
Chocolate Pots de Crème
Yields 8 servings
6 ounces semisweet chocolate chip
6 ounces dark chocolate chips
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 pinch salt
1 pinch cayenne pepper
8 ounces (1 cup) very hot strong coffee or espresso
1 cup heavy cream, cold
2 tablespoons sugar
Place the chocolate chips, eggs, vanilla, salt and the cayenne pepper into a blender.
Pulse 5 to 7 times or until the chocolate chips are pulverized.
Turn on the blender on low speed and carefully pour the very hot coffee through the top of the blender lid, in a steady stream. The coffee will melt the chocolate turning it into a smooth mixture.
Blend until smooth and creamy.
Pour the mixture into small mason jars, wine glasses or demitasse cups and place in the refrigerator for 2 to 3 hours, or until firm.
Whip the cream with the sugar together with a wire whip.
Add a spoonful of whipped cream to each pot de crème right before serving.