Pots de Creme

Pots de Creme

Don't let this simple recipe fool you - this is perhaps one of the richest desserts on this blog but it is oh. so. good. Pots de crème are a cross between chocolate mousse, chocolate custard, and chocolate. In short, they are awesome.
  • Prep: 15 min
  • Chill: 3 hours
  • Total: 3 hours 15 min
  • Yields 6 servings
Pots de Creme

Carbohydrate Counts

Carbs-per-gram ratio: 0.3393

Serving Size 130g (about 44g carbs)

Carb calculations Weight Carbs
Semi sweet chocolate chips 340g (227g)
Heavy cream (13g)
Sugar 24g (24g)
Net Weight 778g (264g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 340g / 12 ounces semi-sweet chocolate chips
  • Place chocolate chips in a food processor fitted with steel blade. Pulse 20 times to break chips down.
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon coarse sea salt
  • Add eggs, vanilla extract, and sea salt to food processor. Pulse food processor repeatedly until it blended some.
  • 1 cup very hot, strong coffee
  • With the food processor running, slowly pour in hot coffee. The coffee will melt the chocolate and will make the mixture smooth. Continue to blend for 2 minutes to ensure that everything is broken down.
  • Evenly divide mixture between six small mason jars. It may be helpful to use a funnel or to first transfer the mixture to a measuring cup.
  • Place lids on jars and chill in the fridge until set, about 3 hours.
  • 1 cup heavy cream
  • 24g / 2 tablespoons sugar
  • ¼ teaspoon corn starch
  • In a small bowl, beat heavy cream, sugar, and corn starch on high using an electric hand mixer.
  • Remove jars from fridge and open. Dollop whipped cream on top and serve with a spoon and a hot cup of coffee.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/pots-de-creme/). Adapted from Pioneer Woman.

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