Chocolate Coffee Pots de Creme
Chocolate and coffee is such a wonderful pairing. I loved those chocolate coffee cake pops I did last week so much, I decided to try the flavor combination again in pots de creme. I’ve been meaning to make pots de creme for such a long time now. But just the name sounds so intimidating. I mean how can something that sounds so fancy be anything but time consuming and tedious to make.
Now that there’s two little ones in the house, extra time is not something I have. So when it comes to desserts, they need to be quick, simple and to the point. My good friend Paula at Bell’alimento finally convinced me to make these little pots de creme. She assured me that by using a blender, they’re quick, easy and fool-proof. So after browsing through all her pot de creme recipes, and a few more, I decided to go with this chocolate and coffee combination.
To make these, I started with a bag of chocolate chips and added 4 large eggs to me blender. To make sure everything stays safe, I use Davidson’s Safest Choice pasteurized eggs. Because they’re pasteurized in an all-natural, gentle water bath, I don’t have to worry about the risk of salmonella in recipes like this.
After the eggs and chocolate are in the blender, you just give them a whirl to break up those chocolate chips really well. Then you heat your milk and coffee. I used really strong coffee that I brewed in my K-Cup machine at 4 oz, instead of 8. This created a nice espresso type coffee that worked great for these pots de creme.
The next step is to slowly add the hot coffee and cream, while the blender is running. After the cream and coffee are incorporated, and all the chocolate has melted, it’s ready to pour in the cups. I used small ramekins here, nut you can use any cute little jar or glass you have on hand.
For flavor, I added bourbon vanilla at the end. You can play around with the flavors though and add Grand Marnier, Amaretto, Frangelico, Kahlúa, or any other type of liqueur that sounds good to you. You can also play with the coffee and add any flavor of that you like too.
For garnish, I used fresh Florida strawberries. They’re in season now and so good! You could also just use freshly whipped cream for garnish or raspberries. But using fresh strawberries really makes these desserts look just perfect for Valentine’s Day, doesn’t it? No matter how you garnish them though, you’ll be sure to impress whoever you make these for.
If you’re concerned about your eggs be sure to use Davidson’s Safest Choice pasteurized eggs. “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural warm water bath to eliminate the risk of Salmonella in eggs. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination. Learn more about Safest Choice pasteurization process and find store locations.
You can find this recipe here at SafeEggs.com.
Yield: Serves 2
Chocolate Coffee Pots de Creme
1 (12 oz) package good quality milk chcolate chips
2/3 cup heavy cream
1/4 cup very strong coffee (I brewed a K-Cup at 4 oz)
2 teaspoons bourbon vanilla extract
Add chocolate chips and eggs to blender. Blend on high until chocolate chips are in tiny bits.
Heat cream until it's very hot but not boiling. Brew coffee. Turn blender on low and slowly add very hot cream and coffee to blender. Add vanilla. Add blender lid and turn blender to high for 20 - 30 seconds, or until well blended and chocolate has melted.
Pour mixture into ramekins and refrigerate until set, or overnight. Garnish with fresh berries, freshly whipped cream, or both before serving.
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.