Pots de Creme

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I have saved the best for last. POTS DE CREME!!

Why is it the best? Well, besides it being rich and decadent and superb, I’ll give you five reasons on why you should make this, if not tonight, then for tomorrow night.

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First, it’s easy. Like, super SUPER easy. I think it’s the easiest thing I’ve made in the existence of…ever. Even easier than chocolate covered strawberries. WAY easier than that.

Second, you only have to use one blender. No muss, no fuss. Clean up is a snap.

Speaking of clean up being a snap, third: it’s fast. From start to finish, it only took me ten minutes. This includes getting out the ingredients and blender, pulverizing the chocolate, pouring the mixture into jars, cleaning out our refrigerator to make room for the jars, and washing the dish (notice the singular, only one thing to wash).

Fourth, it only uses five ingredients, all of which you would probably already have in your pantry.

Fifth, even though the dessert is fancy yet simple, it even sounds fancy since it’s in French. The pots de creme essentially means pots of cream in french and it’s pronounced “poh deh crehm” with an elegant soft “h” to end each word. Fancy eh?

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I made these as small valentines day treats for my sisters here at school. I’ve seen a bunch of recipes that used mason jars with mousse or pudding inside and when I saw these mini mason jars, I knew they were meant to be (cheesy I know please forgive me).

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After washing and air drying the jars, I wanted to put little hearts on them. The only thing is  the labels that came in the box with the jars were far to big and covered nearly half of the jar itself. So I tried using a sharpie to draw on the heart. It was almost see through. And so just as I was about to give up, I thought of painting it on, and thought of using nail polish! It worked perfectly and only required two strokes to make a heart! I set them out for a few minutes to dry and began making the pots de creme.

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So because it does not take many steps except blending, pouring in the coffee, and blending until it is smooth, I kinda forgot to take pictures of it. But two minutes later, you have this gorgeously rich and smooth chocolate and coffee mixture you have to resist drinking. I filled the mini mason jars with the mixture about 1/2 to 2/3 full. You want to leave enough room for the whipped cream! One batch of the pots de creme was perfectly enough for the twelve mason jars.

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Set them all onto a tray and refrigerate for several hours. I let mine set overnight.

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The next morning, I made the fresh whipping cream mixed with a little added sugar. I spooned it into a piping bag with a Wilton 2D closed start tip and piped swirls of whipping cream into each jar, going a little bit higher than the height of the jar. When you put the lid on, it will press down on the cream and allow it to spread out to the sides of the jar.

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Dust with cocoa powder.

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Screw place the lids on and screw tight. I tied each jar with a bit of twine and placed them back in the refrigerator to firm up again. I found that these melt quite easily so make sure you keep them as cold as possible! Happy Valentines Day!!

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Pots de Creme

recipe from Ree Drummond, Food Network

12 ounces semisweet chocolate chips

4 large eggs, at room temperature

2 teaspoons vanilla extract

1 pinch salt

8 ounces (1 cup) very hot strong coffee

1 cup heavy cream

2 tablespoons sugar

Crack the eggs into the blender and dump the chocolate chips on top. Add the vanilla and the salt. Pulse 5 to 7 times, or until the chocolate chips are partially pulverized.

Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.

Pour the mixture into small mason jars. Place the jars on a tray and refrigerate them for 2 to 3 hours, or until firm.

Whip the cream with the sugar and plop it onto the top of each glass.

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4 thoughts on “Pots de Creme

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