Chocolate Pot de Creme

Let me first say that my husband said this was the BEST chocolate dessert I had ever made. The BEST. I was shocked. In a good way of course. But that is only because it took five ingredients and less than five minutes to make (he did not know that little secret). I kid you not. I don't joke when it comes to dessert. Or chocolate. Especially chocolate desserts.

A week or so ago, the hubby and I went out to dinner with our good friends Amanda and Jeremy. I wasn't feeling too great and could barely taste my soup (darn you cold), but I could not stop eyeing their dessert - butterscotch pot de creme. I grabbed my spoon and took a bite in hopes of being able to taste it and nothing. Darn it you stuffy nose! Everyone said how good it was and that's when I remembered seeing a chocolate pot de creme in one of my cookbooks - hello Pioneer Woman. I figured I needed to try to make it myself some day, but had no idea that day would be sooner than later. I was still not feeling that great come Valentines Day (and neither was my hubby), but I knew I still needed to make something sweet and a little extra special for dessert that evening. Then I remembered - pot de creme! 

This dessert could not be easier. You literally dump chocolate chips, eggs, vanilla and a pinch of salt in the blender. Yes, there are raw eggs in this dessert. Warning. But don't be scared. You eat raw cookie dough, right? I hope that I am not the only one that does that. If raw eggs give you the heeby geebies, then use pasteurized eggs here and you should be fine. Promise! Once everything is in the blender, give it a pulse or two to get things going. Then, pour in hot coffee until everything is nice and smooth and it's turn into a chocolaty heavenly blender full of bliss. That's it. No joke. That's it. At this point, you can pour the mixture into individual containers (I used small mason jars, but wine glasses would be so cute here) and then let set up in the fridge for a couple of hours. You can enjoy these pot de creme's straight from the fridge, but I like mine with some fresh whipped cream and a bit of grated chocolate on top. Berries would be good here too. Or chocolate sauce. Don't get me started.

No matter how you serve these super easy, super delicious, super elegant chocolate pot de creme's you are sure to love them. In fact, these may just become your new go to chocolate dessert. It looks fancy. Your friends and family will think you slaved for hours. It's out of this world delicious and the BEST chocolate dessert you will ever have. Don't take my husbands word for it though - make these today and see for yourself!

PS. I made a half recipe and it was enough for multiple nights of desserts. A full recipe makes 6-10 servings, depending on how much you fill (or how big) your containers are.

look at that whipped cream!

Chocolate Pot de Creme (slightly adapted from The Pioneer Woman)

12 ounces semisweet chocolate chips
4 large eggs at room temperature
2 teaspoons vanilla extract
pinch of salt
1 cup of very hot coffee
optional: 3 tablespoons liqueur (I used amaretto, but whiskey, rum or orange liqueur would work great here!)

For topping: freshly whipped cream


Place the chocolate chips in the blender and then the eggs, vanilla and salt. Pulse a few times to get everything mixed together. Then, turn on the blender and slowly add in the hot coffee until the chocolate is melted and everything is smooth.

Pour the mixture into small jars, wine glasses or your favorite little containers. Refrigerate for two to three hours until the pot de creme's are nice and firm. 

Enjoy just how they are or top with whipped cream. Yum!

Simple. Elegant. Delicious.