Droooooooool…sorry I was just thinking about these Pots de Creme. This dessert is decadence defined while almost as easy to make as a cup of instant coffee…which funnily enough is one of the ingredients! My parents came to visit last weekend so after making a soup entrée with homemade brown bread, a lemon drizzle spice cake to snack on and the daunting task of a dinner with all the trimmings still to do, I wanted a dessert that was speedy and simple. Cue Pots de Creme to save the day!
Pots de Creme (adapted from the Pioneer Woman) Serves 4
- 170g dark chocolate/ chocolate chips
- 2 large eggs at room temperature
- 1 tsp vanilla extract (or cognac, bailey’s, etc.)
- 1 pinch salt
- 1/2 cup strong, hot coffee
- First, it’s important to take your eggs out of the fridge ahead of time so that they are at room temperature. If the eggs are too cold it will affect the consistency of the dessert.
- Put the chocolate chips in a blender, or if you don’t have chocolate chips chop up a chocolate bar into small chunks and place those in the blender.
- Then throw in the eggs and vanilla (or liqueur) and the pinch of salt. Turn on the blender.
- While it is blending pour in the coffee. It is essential that the coffee is boiling hot to melt the chocolate and get the right consistency and texture.
- Blend until the mixture is smooth.
- Pour the mixture into some pretty glasses, or even espresso cups. I’m sure you have prettier glasses than us! Place the glasses on a tray in the fridge for at least 3 hours or until the mixture sets.
- Top with fresh whipped cream (sweetened with a tsp of sugar and vanilla if you like) and enjoy the chocolately goodness.
If you don’t want a caffeine buzz use decaf coffee. Use whatever coffee you want, instant, fancy smancy stuff, etc.
Why not grate some orange zest into the mixture or on top.
Top with fruit, like raspberries…I love raspberries (the fruit that is, not the noise that babies make).
COMING SOON TO A KITCHEN NEAR YOU:
Pea, pesto and bacon soup
Chickpea and sweet potato burgers
Homemade brown bread