You can serve these with fresh whipped cream for the crowning touch! Store in the fridge and eat these within five days.
I hope you give these chocolate pots du creme a try and I hope you love them!
So whether you eat or drink or whatever you do, do it all for the glory of God. 1 Corinthians 10:31
I poured my mixture into 12, 4 ounce canning jars. These hold approximately 1/2 cup each. This is the perfect serving of this dessert. It is super rich and chocolaty and you will not need any more than 1/2 cup. Chill these for at least 8 hours, but overnight is best before serving.
Today I am sharing how to make the most decadent, most delicious rich and creamy chocolate pots du creme you have ever eaten! These are super simple to make, require a blender and a few ingredients you probably already have on hand to make the most perfect Valentine's dessert you will ever taste! It is hard to believe that a couple cups of chocolate chips and some milk can turn into this amazing dessert!
Pots du creme is nothing more than a fancy way of saying chocolate pudding. The technique for this is a little different than pudding and we are relying on the eggs to do all the thickening work. It will take some time to set up in the fridge and allowing this to chill for at least a full day is optimal so don't try making this on Valentine's day and think it will be ready. This takes a bit of time, but it is so worth it!
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This starts with 2 cups or 12 ounces of chocolate chips. Use good quality chocolate. You can also opt to use good quality chocolate bars for this. I recommend a semi sweet or dark chocolate for best results. You will also need some milk, cream, vanilla, salt and strong brewed coffee. You can leave the coffee out if you prefer. No need to sub out anything for the volume removed. The coffee enhances the chocolate flavor. The finished product does not taste like coffee.
This is made in the blender and goes together super fast. The key is to heat the milk and coffee to scalding. You can do this on the stove and heat the mixture until small bubbles form around the outer edges of your pot. You don't want to boil the milk, just bring it to a boil and then take it off the heat.
Adding the hot milk to the chocolate and egg mixture will cook the eggs making this a no bake pots du creme. Many recipes require that this custard be baked in a water bath. There is no need with this method.
Chocolate Pots Du Creme
2 cups semi sweet chocolate chips
4 whole eggs
1 cup whole milk
1 cup heavy cream
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½ cup strong brewed coffee
½ cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla paste or extract
Place chocolate chips and eggs in blender and blend until smooth.
Combine milk, cream and coffee in a saucepan. Heat until scalded or small bubbles form around the edges of the pot but the mixture does not boil.
Add sugar, vanilla and salt to the egg mixture and blend to combine.
With blender on low, slowly stream the hot milk mixture into the blender. Once incorporated, all the blender to continue mixing for 1 minute.
Pour into serving dishes.
I used 12 4 ounce canning jars to serve mine.
Chill in the refrigerator for at least 8 hours until set. 12 hours is better and 24 hours is optimal. You want a lovely semi solid spoonable chocolate.
Serve with freshly whipped sweet cream if desired.