Aka, The Easiest Dessert Ever.
When I was at home suffering from the plague last week, I had a major craving for chocolate, specifically something rich and creamy and easy. These chocolate pots de crème satisfy all of those criteria: throw some chocolate chips and eggs in a blender, blend with some steaming hot coffee, chill, and eat. Couldn’t be simpler, or more decadent! I topped them with a little coconut cream (I didn’t have any whipping cream) and they were totally delicious. It’s a good thing I only discovered these recently, or I would have been making them once a week. Very dangerous.
Technically, I don’t think you can call these “true” pots de crème, because they don’t actually contain any cream, nor are they baked in a water bath. However, the flavour and texture are pretty much right on. The hot coffee serves to cook the eggs and imparts a little bit of coffee flavour, but mostly it just intensifies the chocolate flavour. I think you could use hot milk or cream instead of coffee and change up the dark chocolate chips for milk or white chocolate, and add whatever flavours you want (I added a pinch of cinnamon). I intend to do lots of experimenting with this one – it got rave reviews from everyone who tried it, and was waaaay too good not to make again soon! So if you need a quick chocolate fix, here you go: you can thank me later.
Chocolate Pots de Crème
Adapted from the Pioneer Woman. Makes 4 servings.
In a blender jar, combine:
6 oz semi-sweet chocolate chips
2 eggs
a small pinch of salt
1 tbsp or so of liqueur (I used French vanilla Kahlua)
Put the lid on and blend to combine.
Pour in 1/2 cup very hot coffee and blend, blend, blend. You are supposed to pour the coffee in through the hole in the lid while the blender is going, but I’m not very good at reading instructions and just dumped the coffee in all at once, then put the lid back on and blended. It worked fine.
At this point you can also add a pinch of cinnamon or a dash of vanilla if you feel so inclined.
Pour the blended mixture into 4 small vessels of about 1/2 cup capacity.
Chill them in the fridge for a few hours until cold and set. Top with lightly sweetened whipped cream (or coconut cream) and devour.
Anne Millerd says
Thanks for a wheat and dairy free dessert idea Korena! This is a keeper for me!
Korena in the Kitchen says
I was thinking this would be a good one for you and my Mum 🙂 Enjoy!
Meg says
Oooh, these look and sound so delicious. Sometimes you just get a hankering for chocolate that won’t go away!
Baking with Sibella says
Wonderful, chocolatey, creamy goodness! 🙂
chefconnie says
I could eat that!
frugalfeeding says
That looks utterly fantastic – VERY similar to my recipe for chocolate mousse, check it out :D. I want one of these so much right now.
Korena in the Kitchen says
I saw your mousse recipe, and honestly that was one of the reasons I had such a giant chocolate craving!
the Jilb says
Don’t you just love The Pioneer Woman? This looks great!
Korena in the Kitchen says
Yes, LOVE her!
Rufus' Food and Spirits Guide says
I bet this would be good with Grand Marnier too. Oh who am I kidding? It’s great no matter what liquor you use. I love kahlua too.
Korena in the Kitchen says
Heh, you are so right 😉
wendyjv says
I’m definitely trying these with hot soymilk (or coffee, as you did) and Scotch, both of which we usually seem to have in copious amounts in our pantry. Much better than a handful of chocolate chips when you have a sweet craving, which seems to happen more and more often for me. Thanks for this wonderful idea! 🙂
Korena in the Kitchen says
Coffee and Scotch would be a great combo, and almond milk would work well too 🙂
Bam's Kitchen says
Wow that seems so easy, but yet so sinful. I hope you are feeling better. Take Care, BAM
delicio8 says
Oh yum! Someone told me recently that people who eat chocolate often are thinner than those who don’t! So… I can eat this every day right?
Korena in the Kitchen says
YES!
promenadeplantings says
These look so simple to make, and I like the addition of coffee and am happy to skip the cream. I know what I’ll be making next time we have friends over for dinner – Thank you 🙂
Korena in the Kitchen says
You won’t even miss the cream! Let me know how they turn out for you 🙂
Alexis L says
This has become a go-to dessert for me: so delicious and so simple. Thanks!
Korena in the Kitchen says
Awesome! Reminds me to make this again soon 🙂
wendyjv says
Made this for Christmas dinner dessert, with Scotch and hot almond milk, topped with whipped coconut cream. Awesome, absolutely awesome. 🙂
Nishat Ahmed Husain says
Is it necessary to use liquor?
Korena in the Kitchen says
Not at all. You can omit it completely or use a bit of something else to flavour it, like vanilla extract or orange zest or whatever.
sara says
Could you eat this pregnant?
Korena in the Kitchen says
I assume you’re wondering about the eggs? The eggs are at least partially cooked by the steaming hot coffee, but I certainly can’t guarantee that they are fully cooked. Up to you.
Patricia says
I made them and they hardened while getting chilled 🙁
Korena in the Kitchen says
They should definitely thicken up during chilling… do you mean that the top layer got got dry and hard? That can happen in the fridge sometimes – it tends to dry things out. Next time, try cooling them to room temperature out of the fridge, then cover with plastic wrap and chill until set.
Margo hessler says
Could I serve these in candy cups? Chocolate cups?
Korena in the Kitchen says
The only issue I see with that is that the mixture is warm when you pour it out of the blender, so it might melt the candy/chocolate cups… You could scoop it into the cups once it is set tho?