Pots De Creme

I am pretty excited to be part of a new group Pass the Cook Book Club hosted by Kita @ passthesushi, where each month random cookbook will be picked and will be given three recipes to choose from that book. Each group member then chooses one of the three recipes, cook it, photograph it and post about it on the reveal day.

We are kicking off our very first event with The Pioneer Woman Cooks : Food From My Frontier. Our options were Herb Roasted Pork Tenderloin, Perfect Potatoes Au Gratin, or Pots de Creme. I chose Pots de Creme, pretty easy pick for me because I have a ginormous sweet tooth & I don’t eat pork or care too much about potatoes au gratin.

Pots de creme is one of those rare, decadent dessert that does not come around every day, although its extremely easy to make, just like the dark chocolate mousse (with tofu) I made not too long ago. You can make this dessert ahead of the time, refrigerate it and serve it when desired. Great for parties too.

It had a rich chocolate taste but not too sweet (which I loved) and most of all I enjoyed the subtle coffee note mixed in with chocolate, a perfect combination to sweeten up your day. I halved the recipe (made 2 ramekin dishes) and served mine with whipping cream and shaved chocolate.

 

Recipe from The Pioneer Woman Cooks : Food From My Frontier. Pg: 244.
Pots de Creme
Ingredients
12 oz semisweet chocolate chips
4 eggs, at room temp
2 teas vanilla extract
pinch of salt
8 oz very hot strong coffee
1 cup heavy cream
2 tbs sugar
Directions 
Place the chocolate chips in a blender. Crack the eggs and add them to the chocolate chips along with the vanilla and salt. Pulse 5 – 7 times, or until chocolate chips are partially pulverized.
Turn on the blender, then pour in the very hot coffee in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.
Pour the mixture into small mason jars, pretty wine glasses, or demitasse cups. Place on a tray and refrigerate for 2 – 3 hours or until firm.
Whip the cream with the sugar and plop it onto the top of each glass.

Note: Although the direction is pretty explicit and easy to follow, make sure the coffee is very hot and keep the blender going. I let the coffee sit for little bit so the chocolate did not melt completely and I had to use double broiler to let the chocolate melt. This is a great opportunity to test recipes, learn how to follow directions (esp for me),  improve cooking skills, and make new friends. So come check us out and learn more! And, don’t forget to check out what other members cooked this month.  

Comments

  1. says

    Won’t lie – I am very skeptical of tofu – I blame a bad Thai experience, but those little chocolate desserts you linked too look great! Just like these pots de creme! Im glad you’re a member of the club and can’t wait to see what you bring to the table next month!

  2. says

    YUM!! I love pot de creme. I’ve been wanting to try a chocolate chai or pistachio combination. Will need to try and see if it works :) Thanks for sharing! What a fun idea to all do a different recipe like this :)

  3. says

    sucks i can’t use eggs at home. but i liked your dark chocolate mousse recipe using tofu…pinteresting it! :D

    P.S.: pretty late, but still, thanks for those lovely comments on my blog :)

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