How do I love thee recipe for “10-Minute Mocha Pots de Creme”?
Let me count the ways:
I love that thee is dark chocolate, of course.
I love that thee is a show-stopping dessert that looks like it required a ton of effort. (Not!)
I love that thee comes together with so little cooking, making you a godsend for fancy dinner parties or even last-minute casual get-togethers.
I love that thee is hands down truly the easiest dessert on the planet.
And I love that thee is as devilishly rich as sin.
OK, enough with the lame attempts at a sonnet. You get my drift that this recipe is one of my all-time favorite desserts. It’s my go-to goodie. It’s the one I always turn to when I’m pressed for time, but still want to serve something impressive.
I’ve been making the pots de creme since the recipe came out four years ago in Abigail Johnson Dodge’s “The Weekend Baker” (W.W. Norton & Company).
You warm heavy cream, then pour it into a blender with chopped chocolate, sugar, expresso powder, vanilla extract, and a dash of coffee-flavored liqueur. Whirl till blended, then divide amongst four ramekins or other individual containers. Chill for at least 45 minutes in the fridge. And that’s it. Did I say this was easy?
It’s a perfect dessert for Valentine’s Day. It serves four. But even if it’s just the two of you that leaves you with leftovers to enjoy the next night. After all, whomever you spend this romantic holiday with has got to be worth spending the next day with, too. (wink, wink)
10-Minute Mocha Pots de Creme
(makes 4 half-cup servings)
1 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
3 tablespoons granulated sugar
1/2 teaspoon instant espresso powder or instant coffee granules (any type, even decaf, will do)
2 tablespoons coffee-flavored liqueur
1 teaspoon pure vanilla extract
Have ready 4 small ramekins or classic pot de creme pots (those are the little cups with the lids) just slightly larger than 1/2 cup each. (The vessels do not need to be ovenproof, as this is a no-bake recipe. You can even use teacups, so use your prettiest options.)
In a small saucepan or the microwave, heat cream just until boiling. Meanwhile, dump the chopped chocolate, sugar, and espresso powder or coffee granules into a blender. When the cream is just boiling, pour it into the blender. Pop the lid on and blend on medium-high speed until the chocolate is melted and the mixture is frothy and smooth. Add liqueur and vanilla, and process until blended, about 10 seconds.
Using a spoon, skim off foam from the top of the custard and discard. Pour chocolate cream into cups or ramekins, dividing it evenly. Top with lids (if you’re using proper porcelain pots de creme pots) or cover with plastic wrap and refrigerate for at least 45 minutes. Serve with a dollop of whipped cream and a few chocolate shavings, if desired.
Storage: Cover cups with plastic wrap (no need to press plastic directly onto the pudding; they won’t form a skin) or lids and refrigerate for up to 3 days.
Flavor variations: Substitute an equal amount of bourbon or dark rum for the coffee liqueur. You can also substitute a licorice-(ooh, absinthe, anyone?), orange, or raspberry-flavored liqueur, but make sure to omit the instant espresso powder or coffee granules when you use these.
From “The Weekend Baker”