Pots de Creme

on Sep 08 in Desserts, Uncategorized by

Brace yourself for what I’m about to tell you…. I make this recipe in a blender. If you want a rich chocolate decadent dessert this is it. It goes perfect with a great cup of hot coffee. This is another one of those recipes that I make and people rave about it. I like to serve them in little cappuccino cups and just fill them 3/4 of the way full. A little of this goes a long way. If you have left overs put them in individual cups and they will stay good for two days in the fridge. I also like to change up this recipe. Sometimes I add a little orange liquor, or I’ll make a homemade raspberry sauce and drizzle it over the top of the whip cream.

Serves 6-8

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon confectioners’ sugar

Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat
Cook, stirring constantly, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes
Immediately pour the milk mixture over the chocolate in the blender
Cover and hold the lid with a kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed
Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours
Whip the remaining 1/2 cup cream and the confectioners’ sugar with a mixer or in the blender until soft peaks form
Top the chilled pots de creme with whipped cream.

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One Comment

  • Sheena says:

    Just had to tell you I tried your pots de cream a while back. Had some friends over and had this for dessert and it was awesome!! You rock my friend. I had cinnamon sticks so I added that while I cooked the cream mixture. Then topped with whipped cream and powdered cinnamon. So good.

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