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Sandi in Hawaii

REC: 10-minute Mocha Pots de Creme

Veteran Member
1645 posts
Joined: Dec 12, 2005


Posted to Thread #1039 at 7:50 am on Mar 4, 2006

These are FABULOUS! And so easy - it doesn't require ANY baking, just a blender.

I used Kahlua, and I think I'll try cutting back on that a little, next time (it was a little too strong).

There's quite a lot of foam that forms in the blender. I didn't scoop it all out, but it just made the top look lighter than the rest, it didn't really affect the texture.

I refrigerated it overnight, and when I stuck my spoon in, at first, I thought it didn't set, cause it was so soft (definitely not as firm as Jello pudding), but it held it's shape, so I think that's how it's supposed to be.

I used Silk soy creamer for the heavy cream :) Loved it!

10-minute Mocha Pots de Creme
Makes four ½ cup servings

1 cup (8fl ounces/233 mL) heavy cream
4 ounces (113 grams) bittersweet chocolate, finely chopped
3 tablespoons granulated sugar
½ teaspoon instant espresso powder or instant coffee granules

2 tablespoons coffee-flavored liqueur
1 teaspoon pure vanilla-extract

Have ready 4 small ramekins or classic pot de crème pots (those are the little cups with the lids) just slightly larger than ½ 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 the 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 the liqueur and vanilla and process until blended, about 10 seconds.

Using a spoon, skim off the foam from the top of the custard and discard.

Pour the chocolate cream into the cups or ramekins, dividing it evenly. Top with lids (if you’re using proper porcelain pots de crème 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 the cups with plastic wrap (no need to press the plastic directly onto the pudding; they won’t form a skin) or lids and refrigerate for up to 3 days.

Flavor variations: Substitute any equal amount of bourbon or dark rum for the coffee liqueur. You can also substitute licorice-, orange-, or raspberry-flavored liqueur, but make sure to omit the instant espresso powder or coffee granules when you use these.

Link: 10-minute Mocha Pots de Creme from The Weekend Baker

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