Pots de creme are a custard of sorts, traditionally composed of eggs and cream, then baked in a water bath. This recipe ditches the cream and opts for hot coffee, which you blend with the chocolate and eggs. The heat from the coffee thickens the eggs, giving you the same result you would get whisking the eggs and cream over heat. Did that make any sense? What I’m trying to say is that this is even less work than a traditional pot de creme and the result is still silky smooth deliciousness.
I grabbed the recipe from Pioneer Woman, where you can find step by step photos of the process. I adapted the recipe to suit my preferences – more booze, brandy instead of Grand Marnier, a little more salt and a smaller batch (because it’s dangerous for me to have 12 of these sitting in the fridge). I hope you love them!
makes 6 reasonable sized servings or 4 indulgent ones
6 oz good dark chocolate (I used Lindt), chopped
2 whole eggs
1 T Brandy (or Grand Marnier or whatever you feel like), possibly more to taste
generous pinch salt
1/2 cup HOT strong coffee
unsweetened whipped cream, for serving
optional: candied orange peel or thinly sliced fresh orange peel, for serving
Place the chocolate in your blender. Crack in the eggs, then pour in the Brandy and salt. Blend for a few seconds until the chocolate is busted up and everything is thoroughly mixed.
With the blender running, slowly pour your super hot coffee in a thin stream through the blender lid until it’s all added. Blend another few seconds until smooth. Taste and add more Brandy or salt if desired.
Pour mixture into small cups or jars. Throw them in the fridge until set – it will take about 2 hours. You can easily make these ahead and keep them in the fridge for a day or two.
Top with a big dollop of whipped cream and garnish with sliced orange peel. Dig in!
Tip: I like making these in jars so that I can easily screw on a lid and store them for a few days. Even the whipping cream will stay fresh stored like this for 2 days.