Try this gluten-free recipe for Chocolate Pots de Creme with Vanilla Bean Whipped Cream today!
This simply delicious dessert might be my favorite of all time – it’s easily the sexiest dessert I make, and it’s so simple it’s a crime. You can make the chocolate pots de creme the day before and cover with plastic wrap in the fridge too – and the recipe can be doubled. It’s perfect for guests and parties. It might even be perfect for breakfast.
Seriously. Did I mention this is chocolate heaven? CHOCOLATE HEAVEN, friends.
PS – buy the best quality chocolate chips. Don’t even consider skimping. If you want to kick it up a notch, you could use port instead of coffee too. (Might I suggest Ficklin Port? I love those people and their winery too. You tell them I said hi when you call.)
Feel free to thank me after you make this. Or just tell your friends to come try my recipe too.
- 12 ounces, weight Semi-Sweet Chocolate Chips
- 4 whole eggs
- 1 tablespoon GF vanilla extract
- 1 dash salt
- 1/4 cup whipping cream
- 1 cup Very Hot! strong coffee
Place the chocolate chips into a blender. Crack in the eggs, then add vanilla and salt. Blend until combined & smooth.
Warm the cream, careful not to scald, and pour it in a thin stream through the blender (while blending) lid until it’s all added. Blend another few seconds, or until smooth.
Pour the coffee in a thin stream through the blender lid ( while blending) until it’s all added. Blend until completely smooth.
Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set.
Serve with Vanilla Bean Whipped Cream
- 2 cups heavy cream
- 2 tbsp vanilla bean paste
- 1/4 cup sugar
Beat whipping cream, sugar and vanilla bean paste in large bowl until firm peaks form. (Can be prepared 4 hours ahead. Cover and chill.)