Pot de creme (or pots de creme in the event that you have mutiple) is a French custard dessert. In spite of the fact that there are numerous variants, it’s typically somewhere close to a creme brulee and a mousse in surface—not as thick as a creme brulee and not as light and breezy as a mousse. With the expansion of dull chocolate, it’s completely wanton.
Pot de creme is generally made with milk, cream, sugar, and eggs. It includes making a chocolate cream on the burner, treating and speeding in the eggs so they don’t scramble, and afterward heating in a water shower. I’m worn out simply considering it.
The excellence of this simple adaptation of chocolate pots de creme is that it cooks in a powerful blender Between the hot coconut milk and the fast of the blender, there’s sufficient warmth to transform the eggs into an ideal custard.
Chocolate Pots de Creme
Course: DessertCuisine: FrenchDifficulty: Easy4
servings5
minutes2
hours2
hours5
minutesCafé Tips for making this Blender Chocolate Pots de Crème. Make sure the cream is super hot before adding it to the chocolate chip mixture in the blender.
Ingredients
2 eggs
1/4 cup honey or maple syrup
1 teaspoon instant espresso powder
1 teaspoon organic vanilla extract
4 ounces chopped unsweetened chocolate
3/4 cup coconut milk
fresh raspberries for garnish
Directions
- Add the eggs, honey, espresso powder, vanilla extract, and chocolate to a Vitamix or high-speed blender in the order listed and blend until smooth.
- Heat coconut milk until very hot (do not boil).
- With blender running on low, slowly and carefully pour hot coconut milk into blender. Blend until chocolate is completely melted, and the mixture is smooth and thick.
- Pour into serving cups and refrigerate until set, about 2 hours. Garnish with raspberries.
Notes
- Recipe from Lisa Wells
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