In honor of Pots de Crème day I decided to try making a batch, even though I haven’t been a huge fan in the past. I am kind of finicky with textures. I do not like flan and jello and other stuff like that. Bleck!
All I can say is that I should have made this thing ages ago, it was so darn good and it was easier than I imagined. Plus with the weather there was NO baking… score!
The dessert has a creamy texture and with the coffee and rum chata it was delightful.
Seriously, the thing took 5 minutes to assemble and then the wait. It was soooo worth the wait.
This could easily become my go to dessert when I want something quick and easy for guests coming over or something elegant.
I will definitely be making this again and experimenting with all kinds of different flavored liqueurs.
Pots de Creme
Prep Time: 4 Hours
Servings: 8 small servings
- 12 ounces chocolate chips (I used a mix of super dark and white chips)
- 4 eggs (important, needs to be at room temperature before you begin)
- 2 teaspoons Rum Chata (or good quality vanilla, Cognac, Grand Marnier, or liqueur etc..)
- 1 pinch salt
- 8 ounces of good strong piping hot coffee
- whipping cream for the topping if desired, I used the can variety since I had it onhand.
- Begin by placing the chocolate chips into a blender.
- Next, add the eggs and the rum chata (or vanilla) and the pinch of salt and blend on medium speed.
- Very slowly pour in the piping hot coffee.
- Blend until mixture is smooth.
- Pour the chocolatey mixture into your glasses or dishes about half or three quarter full to allow for whipped cream if desired.
- Place in the refrigerator to set for at least 3-4 hours.
- Garnish with whipped cream.