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.
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.
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.