Pot de crème is a French dessert, silky custard made with chocolate or vanilla custard. It is a simple yet decadent dessert perfect for a dinner parties, individually served and enjoyed by everyone.

I am 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 as dessert is a new territory for me and the recipe for pots de creme looked fairly simple, no baking involved and everything comes together in a blender. Classic French Pots de Crème are baked in a water bath to produce a creamy custard and baked directly in a baking and serving vessel such as ramekin or oven safe petit jars.

Pots de creme calls for few ingredients, which can be easily purchased at most grocery stores.

• chocolate chips (semi sweet or dark per your preferance)

• eggs

• vanilla extract

• salt

• very hot strong coffee

• heavy cream

• sugar

You can make this pots de creme ahead of the time upto two days in advance and serve it when needed. I am using semi-sweet chocolate chips for this recipe but you can opt for dark chocolate if you like. I halved the recipe (made 2 ramekin dishes) and served it whipping cream and shaved chocolate.

Recipe from The Pioneer Woman Cooks : Food From My Frontier.

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

1. 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.

2. 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.

3. 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.