Coffee Pots de Creme
Delicious and decadent and SO EASY!
This is one of the most delicious and rich desserts I have on my blog.
And it contains coffee and cream, two of my favorite things.
This recipe is pretty easy.s. You don’t need to cook everything on the stove for this version of Pots de Creme. You just a blender and some hot cream and hot coffee.
When this dessert sets up in the fridge you will get one of the creamiest, smoothest, thickest chocolate desserts you have ever eaten!
Substitutions
If you want to make the pots de creme dairy-free, just substitute the heavy cream for canned coconut milk.
To add more of a sweet and creaminess to this recipe, you can add 3-5 Tablespoons of Raw Honey and reduce the amount of stevia to 3/4-1 teaspoon or avoid the stevia if you want to add the upper-end amount of honey (5 Tbs). Just add it in after the hot cream.
Ingredients
12 ounces of unsweetened baking chocolate
4 eggs, from organic free-range eggs
1 teaspoon organic vanilla extract
2 teaspoons Stevita stevia
1/4 teaspoon sea salt
1 1/2 cups organic heavy whipping cream, hot
1 cup brewed organic coffee, Very hot (needs to be hot to melt the chocolate)
1 cup organic heavy whipping cream, for whipping cream for the top
Directions
Set out 6-8 pint mason jars to serve the pots de creme in
In a high-powered blender, add the baking chocolate, eggs, vanilla extract, Stevita Stevia, and salt. Turn the blender to pulse and pulse until the chocolate is mostly combined with the eggs and other ingredients. Depending on your blender, this may end up pretty thick and chunky. That’s normal. You just want to start to break the pieces down so the warm liquid can melt the chocolate
In a small saucepan, heat 1 cup of the heavy whipping cream until it just starts to steam. At the same time as you heat the heavy whipping cream, make the coffee. You want it fresh and hot
Once the cream is heated up, add it to the blender and mix. (If you are adding honey, then put it in the blender now). Turn the blender on and mix it as much as it will in the blender
Add the coffee and turn the blender on until everything is completely mixed together and smooth
Pour the chocolate mixture into the mason jars (about 1/2-3/4 way up depending on how full you want your pots de creme)
Set into the fridge and allow them to set for 2-24 hours.
Top with a dollop (or a big dollop) of whipped cream