Cafe Chocolate Cream

This is a dessert that, in the French language, is called "Pot de crème". 

According to Wikipedia it means "pots of custard" or is referred to the little pots in which the desserts were usually served. No matter what you call this dessert, it is the most decadent,  chocolatey, rich, creamy dessert, ever! The custard's texture is like silk; however, it is slightly less firm than that a traditional pudding or custard. Nevertheless,  it is very delicious. 

I made this dessert in less than five minutes and it was ready to serve in 2 hours. The list of ingredients is few: whole eggs, chocolate chips morsels, boiling coffee. As an extra added option, you might add in a splash of your favorite flavored liqueur.

This dessert is so rich that tiny bit goes a long way! This simple recipe will make eight small servings. Traditionally, this recipe was served in small ceramic or clay pots, but because it is so rich, I suggest small ramekins, or even large shot glasses. It is nearly impossible to eat a large serving of this rich dessert; that is why I serve it in smaller containers.

Here is my version of Pot de crème. NOTE: if your coffee is not heated to nearly boiling, your custard will be runny. It is extremely important to heat your coffee to the boiling point for a successful custard.

It is very important follow the recipe as closely as possible or the custard will NOT set up!  Also, this is a loose custard and not as firm as a cooked custard.

Ingredients for Custard:

• 10 ounce package of semi-sweet chocolate morsels (don't use white or milk chocolate morsels as they will not set up well) MUST BE ROOM TEMPERATURE!
• 4 large whole eggs (discard the shells) MUST BE ROOM TEMPERATURE!
• 6 ounces of nearly boiling brewed coffee
• 1 teaspoon vanilla extract
• 1/2 a shot glass coffee liqueur (or brandy, or amaretto, or Irish cream...) (DO NOT use more liquid or it will ruin the custard) 

Ingredients for Topping:

• 1/2 cup very cold heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions for Custard: Note: (I used small ramekins in the photo above, but most of the time I use large shot glasses or very small brandy snifters to serve this dessert. I can usually get six to eight serving from this single recipe.)

1. In a large blender or food processor, combine all the eggs and the entire contents of the package of semi-sweet morsels into the blender/processor (not a hand or stand mixer)
2. Cover with the blender lid and pulse several time to incorporate the eggs and morsels... only enough to slightly break up the morsels...do not overblend.
3. Heat the brewed coffee to nearly boiling.
4. Remove the center cap on the lid. Turn on the blender to chop/blend and slowly drizzle in the very hot coffee.
5. Add in the vanilla extract and flavored liqueur.
6. Stop blending and pour equal amounts into your serving cups.
7. Refrigerate for, at least, 2 hours until set and thickened.

Directions for Whipped topping: Just before serving.

1. Whip the 1/2 cup of heavy whipping cream only AFTER the chocolate cream has set up. 
2. Use a clean mixing bowl or clean processor. 
3. Add the 2 teaspoons of powdered sugar and vanilla extract to the cream. 
4. Process on a high speed until thick but not too stiff. 
5. Spoon onto the top of the chocolate dessert just before serving.