traditionally, pots de creme (pronounced ‘poh duh crem’) would be baked and served in individual ramekins. in lieu of attempting to simplify the prep, the ‘no bake’ version sounded like the way to go. since we’re skipping the baking, i’m piggy backing off of Ree Drummond’s fab idea to class these little treats up in martini glasses.
i have to say, we indulged in an incredibly delicious home cooked meal last night. My boyfriend treated us to duck ‘farrotto’ cooked with parmesan brodo – simply amazing, which was followed by rich pots de creme [and a long
walk rest on the couch].
there was one glitch to the recipe. six individual pots de creme’s, two people… maybe next time i will half the recipe? nahh.
chocolate espresso pots de creme
12 oz mini semi-sweet chocolate chips (high quality chocolate is best)
1 tbsp vanilla extract
1/4 c heavy cream
8 oz Americano or hot coffee [keep heated until ready to incorporate]
pinch of salt
place chocolate chips in the blender. crack raw eggs over the chocolate chips. add vanilla and heavy cream. begin blending. slowly add hot coffee (which will melt the chocolate and help set the eggs), and continue blending for 1-2 minutes. The mixture will grow as the eggs expand. chocolate will be bubbly on top when you are done blending. pour mixture into the serving glasses of your choice. chill for 3 hours.
vanilla bean whipped cream
one vanilla bean
1 1/2 cup heavy whipping cream
5 tbsp powdered sugar
1/4 tsp vanilla extract
slice open the bean pod lengthwise. remove beans from the vanilla bean pod with a spoon or a knife. add to heavy whipping cream and let stand (refrigerated overnight for best results). add powdered sugar and vanilla extract and whip until peaks begin to form. dollop a healthy spoonful atop each pots de creme just before serving.