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I am still buried in boxes so I am bringing in some friends to help me out. 🙂 Today we have a delicious Chocolate Creme de Pots recipe from my friend Nina that looks amazingly delicious!! She had me at chocolate, then she went and added boozy whipped cream…you need to be friends with Nina as well! Take it away Nina…..
Hello, I am Nina from Crazy for Cookie and More. Lisa has invited me to be a guest today and I am excited to share my recipe for Chocolate Creme de Pots with you.
These little desserts are light and fluffy, perfect for a hot summer day. I love cold desserts especially in the dog days of summer. I have also added a little boozy touch to them. The whipped cream has a splash of raspberry flavored vodka for a hint of fruity taste to this decadent chocolate dessert. I added coffee to the pudding to give the chocolate taste a boost. It sure did and may be a little strong if you are not a fan of coffee. I think next time I am going to leave out the coffee and see if the taste is more of a milk chocolate taste instead of a more bitter chocolate taste. The texture turned out really soft and smooth and reminds me almost of a mousse rather than pudding.
How to make Chocolate Creme de Pots:
In a sauce pan mix together over medium heat the whipping cream, half & half, sugar and salt. Bring to almost a boil.
Take off heat. Temper the egg yolks by adding a small amount of the hot liquid to the egg yolks and stir fast to incorporate the hot mixture without cooking your egg yolks.
Place the sauce pan back on the stove and add in the egg yolks and coffee.
Continue to stir until the mixture begins to boil. Take off the stove and stir in the vanilla.
Place the chopped chocolate into a blender and blend until it is small crumbs.
Pour the hot mixture into the blender. Place a towel over the lid of the blender and mix until the chocolate is melted.
Pour the pudding into dishes (I used 5 – 8 ounce dishes) and place in the refrigerator for at least 2 hours or overnight.
For the Boozy Whipped Cream
Place bowl in refrigerator for 30 minutes prior to whipping cream.
Whip cream until soft peaks form, add powdered sugar and whip until stiff peaks form. Fold in vodka and serve.
I hope you enjoy this recipe and maybe give it a try. If you are out surfing the Internet stop on by and see what is happening over at Crazy for Cookies and More. Thank you Lisa for letting me sit in for you today!
More delicious recipes from Crazy for Cookies and More:
Strawberry-Lemon Vodka Ice Cream
Thanks so much for hanging out with us today Nina, I really appreciate it! 🙂
Enjoy!!
Chocolate Creme de Pots
Ingredients
Chocolate Creme de Pots
- 1 1/2 cups whipping cream
- 1/2 cup half & half
- 1/3 cup sugar
- 1/4 teaspoon salt
- 6 egg yolks
- 1 cup coffee
- 1 Tablespoon vanilla
- 9 ounces chopped milk chocolate
Boozy Whipped Cream
- 1/2 cup whipping cream
- 2 Tablespoons powdered sugar
- 1/2 teaspoon raspberry vodka
Instructions
- In a sauce pan mix together over medium heat the whipping cream, half & half, sugar and salt. Bring to almost a boil.
- Take off heat. Temper the egg yolks by adding a small amount of the hot liquid to the egg yolks and stir fast to incorporate the hot mixture without cooking your egg yolks.
- Then place the sauce pan back on the stove and add in the egg yolks and coffee.
- Continue to stir until the mixture begins to boil. Take off the stove and stir in the vanilla.
- Place the chopped chocolate into a blender and blend until it is small crumbs.
- Pour the hot mixture into the blender. Place a towel over the lid of the blender and mix until the chocolate is melted.
- Pour the pudding into dishes (I used 5 - 8 ounce dishes) and place in the refrigerator for at least 2 hours or overnight.
For the Boozy Whipped Cream
- Place bowl in refrigerator for 30 minutes prior to whipping cream.
- Whip cream until soft peaks form, add powdered sugar and whip until stiff peaks form. Fold in vodka and serve.
Carlee @cookingwithcarlee says
Those look amazing! I hope unpacking is going well.