Chocolate Love

A dessert to impress -- with very little effort.

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” 

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Date: Wednesday, 11. February 2009 5:46
Trackback: Trackback-URL Category: Chocolate, General, Great Finds, Recipes (Sweet)

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  1. 1

    Oh, delicious! It’s great to have a recipe for Pots de Crème that take no longer than 10 minutes to make…



  2. 2

    That’s a great return on a little time spent! Looks really creamy and delicious.

  3. 3

    It’s a pretty perfect dessert – quick to make and very delicious. How can it not be – it’s Chocolate!

  4. 4

    Chocolate does deserve love songs and haikus. It is a treasure. And everyone has to love their own cup of treasure. They just have to.

  5. 5

    And of course, Valentine’s Day just wouldn’t be Valentine’s Day without chocolate, right?

  6. 6

    Very, very nice! I will be back. I wonder if you know about Larry Burdick’s chocolates . He is in New Hampshire and his work is wonderful. It is a rare treat for those I love (they have to be nearby as well, it would be rude to make them eat alone.)

    I share your attachment to ginger, chocolate and almond paste. There are so many fine, artisanal choclatiers here (US) now, (even in Asheville, NC, we have 2 good and 2 very good ones). Much as I like Neuhaus and the Parisians; I love sampling what my friends are making more.

    Thanks for this blog,
    Chris Kobler

  7. 7

    When I saw this recipe, I first thoughts went to ganache, although the proportions of chocolate and cream makes a much thinner version than would be prepared for truffles or a filling. So I’m tried it with just the chocolate, cream, 1 tablespoon of sugar, and 2 tablespoons of Grand Marnier. It’s cooling in the frig now, but it tasted pretty good warm. BTW, I used a Guittard bittersweet couverture (72% cocoa mass) for the chocolate.

  8. 8

    Wow, no gelatin, no cooking, no multi-hour setting? Fabulous! It probably took longer to pluck the rose than to make the dessert.

  9. 9

    These are gorgeous! What great pics! I will have to bookmark this recipe and try them soon!

  10. 10

    Looks so pretty – and that list of ingredients is so small and simple!! I hope to make this soon!

  11. 11

    Ah yes, as I’m looking through the web for some VDay recipes from fellow foodies, this gem shows up. Best thing is that this little baby has some coffee flavor going on. Coffee +Chocolate pair up so well together. I’m definitely going to give this one a shot.

  12. 12

    I’m sold.. It really does look like it took lots of time and effort. I love making this for guests because it can also be made in advance.

  13. 13

    I love the simplicity and elegance of this. Yum!

  14. 14

    This is a great recipe and a beautiful dessert! I love that it looks like you put so much time into it. Just in time for Valentine’s Day!

  15. 15

    Ooh, I LOVE pots de creme, and yours look absolutely GORGEOUS!! And so much less finicky without the double boilers and straining and baking in a Bain Marie and all that jazz. I would happily spend the next day with somebody who made me those!!

  16. 16

    Sounds great! Does it set up firm after chilled, or is it softer?

  17. 17

    […] Gal ~ 10-Minute Mocha Pots de Creme “You warm heavy cream, then pour it into a blender with chopped chocolate, sugar, expresso […]

  18. 18

    Marc, it does turn quite thick after chilling in the fridge. I would describe it as being thicker than pudding, but not quite as solid as ganache.

  19. 19

    Carolyn, made these this weekend for a sad roomie on a rainy weekend – deeeelish! Not quite as beautiful as yours, but at least half as tasty :)

  20. 20

    Nice looking chocolate pots!

  21. 21

    […] Recipe from “The Weekend Baker”: 10-Minute Mocha Pots de Creme Share and […]

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