Preparing meals is hard enough in the heat of the summer, making a complicated dessert is just out of the question. I probably shouldn’t have styled this ridiculously quick and easy Dark Chocolate Pot de Creme in such elegant glasses, you might get the wrong idea. This dessert is seriously easy, with a prep time of under 5 minutes. And the big surprise is that it’s just as wonderful, thick and rich as any ‘pot’ I’ve ever had, without the trouble of cooking a custard on the stove, or setting up a water bath for the oven. I started out with a simple chocolate version, but this idea has legs, I’ll be revisiting it a lot, I have a feeling.
Pot de Creme is one of the richest desserts around, so it’s always served in small portions. It gave me an excuse to gather together some of the mis-matched glasses I’ve collected from thrift shops. In ‘the old days’ people ate less food and ate it in smaller portions. You can tell that just by the size of the serving ware. Normally I don’t have much use for these delicate glasses, but for pot de creme, they’re just perfect. I even have a couple of teensy aperitif glasses for those annoying people, there are always one or two in every crowd, who ‘just want a bite’ of whatever’s for dessert.
Pot de Creme is a rich dessert but it’s also a cost effective one. One cup of dark chocolate chips, 2 eggs, and one cup of heavy cream makes enough for 8. Take a quick walk around the block and I guarantee you’ll find some small blossoms for garnish.
No need to haul out the beaters for the topping, just pour 1/4 cup in a small jar, screw on the lid and shake for about 30 seconds, or until you no longer hear it sloshing around. Open it up and you’ll have perfectly whipped cream. The pot de creme is so rich I don’t even sweeten the cream.
This got rave reviews from all of us. The texture is perfect. The flavor is perfect. I used vanilla, but I think a bit of liqueur would be great. Frangelico, Amaretto, Chambord, Cognac. So many to choose from.
- 1 heaping cup dark chocolate (or bittersweet) chocolate chips
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 Tbsp espresso powder or instant espresso
- 1/4 cup heavy cream
- small blossoms
- Put the chocolate, the eggs, and the vanilla in a blender. Blend briefly to break down the chocolate.
- Heat the heavy cream and espresso powder in a small saucepan on the stove until it just comes to a boil While the blender is running, pour the hot cream in a steady stream into the hole in the top of the blender. The mixture will become thick and creamy. Let the blender run until everything is smooth.
- Pour the chocolate into small vessels and refrigerate for at least 2 hours, or longer if you like.
- When ready to serve, whip the 1/4 cup cream and top each serving with a dollop and a few small colorful blossoms.
I think that the heat of the cream heats the eggs to a safe temperature, but if you are worried, use pasteurized eggs, you can find them with the regular eggs in your supermarket. To bring cold eggs to room temperature, set them in a bowl of warm water. Recipe adapted from The Pioneer Woman
Blender Pot de Creme. Who knew? It’s a revelation. I can’t imagine ever making it any other way.