Foods | Cooking
Hints & Tips
A chocolate lover's delight! This is a very rich and delicious dessert.
It is so easy to make. I used to demonstrate this recipe on television shows
around the United States during my first cookbook tour. Everyone loves it!
Don't forget to check out my
Lamb Chops with Cracked Pepper and Rosemary dinner menu and
Boneless Chicken Breast with Crushed Peanut Crust dinner menu which includes this wonderful easy-to-make Chocolate Pot de Creme.
Chocolate Pot de Crème Recipe
Puddings, Creams & Custards,
Yields: 6 servings
Prep time: 15 min
cream (light cream or heavy cream)
1 (11.5-ounce) package Ghirardelli 60% cocoa bittersweet
3 tablespoons very strong prepared
2 tablespoons coffee liqueur or brandy
Sweetened whipped cream
In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat.
Learn different techniques for
How To Melt Chocolate.
In a food processor or blender, add chocolate chips; process to
make smaller pieces of chocolate. Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended.
Pour into six demitasse cups or small custard cups (I like to use
fancy tea cups). Refrigerate at least 4 hours or overnight. NOTE: After pudding has cooled, cover containers with plastic wrap.
To serve, top with whipped cream; garnish with chocolate shavings and nuts.
Makes 6 small servings or 4 tea cup servings.