Chocolate Pots de Creme

One of my most favoritest friends in all the world is here visiting this week. And pots de creme is one of her most favoritest desserts. So I made some. Hers is the giant one. I hope her husband isn't mad, 'cause he's here too, and I only made him a little one. (But I told him he could have more than one.) :-)

These are adapted from a Ree Drummond recipe, not because it needed to be adapted. Her version is perfectly delicious. But I just wanted to try a variation. This one is delicious too.

Also, this is stupidly easy to make. Like almost embarrassing to share. Don't tell your friends the entire situation takes about 3 minutes and 27 seconds to prepare. It will seem way less impressive.


12 oz. semi-sweet chocolate

4 eggs, at room temperature (I won't pretend to be a scientist and tell you the details of why, but it's important that the eggs are room temperature so that the finished product is super creamy)

a pinch of salt

a dash of cinnamon

8 oz. strong very hot coffee

1/2 cup heavy cream

generous dash of stevia

1 teaspoon vanilla


1. Roughly chop chocolate (or just dump into blender if you're using chocolate chips). Add 4 eggs (at room temperature--'member how we talked about that?) and blend until pretty well combined. Toss in a pinch of salt and a dash of cinnamon and blend for a few seconds more.

2. Remove insert from blender top and slowly drizzle in hot coffee while blending. The coffee will melt and emulsify everything together. (Oh man. So good.) Once it is all nice and melted and creamy and shiny, pour into serving dishes of your choice. (Make sure you use a really big one for your guest of honor.) Chill for at least a couple hours.

3. When ready to serve, put heavy cream, vanilla and stevia (to taste) into mixing bowl and mix at high speed until firm peaks form. Top each pots de creme with a heaping dollop of whipped cream and sprinkle with a little more cinnamon. 

This is the most elegant 3 minute recipe I know. Enjoy!