mariadnoca
Moderator
I subbed 2T Bailey’s for cream and at first thought it was too strong for the kids next door, but once chilled it was fine. It made 5 small servings, but it’s very rich so it was plenty. Topped with whipped cream.
Blender Chocolate pots de creme
Seriously takes 5 mins start to finish to make, so great tool to have in your arsenal!
Ingredients
6 ounces semi‐sweet chocolate chips2 tablespoons sugar1 large egg1 teaspoon pure vanilla extract a pinch of sea salt or kosher salt1/2 cup plus 2 tablespoons heavy cream cocoa powder for garnish, if desiredwhipped cream for garnish, if desired
Steps
Place 4-6 small bowls, pots, ramekins etc. on a plate or pan.Place chocolate chips, sugar, egg, vanilla and sea salt in a blender container. Pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening.
Pour cream (or half and half) into a microwave-safe bowl. Make sure it's a large enough bow/cup as mixture will bubble up when heated. Heat on high power for about 1 ½ minutes, or until cream is vigorously boiling.
Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, place your hand on the funnel to keep it in place and increase blender speed to high. Blend for 1 minute, then pour into prepared bowls and refrigerate for 1 hour.
Can be made 2-3 days in advance. Cover with plastic wrap when storing.
Serve with a dollop of whipped cream and dust it with a bit of cocoa powder, if desired. Garnish with a mint sprig.
Notes
For a delicious Irish version, substitute two tablespoons of Bailey’s (or your favorite brand) Irish Cream for two tablespoons of the cream in the recipe. (My note: much stronger whiskey taste than expected, but once cold it was perfect.) To make the Irish Cream syrup place 1/2 cup of Irish Cream in a small saucepan and bring to a boil. Reduce to a steady simmer and cook for several minutes till it’s nice and syrupy, then drizzle a bit over the top of each pot de crème.
Substitute two tablespoons of Creme dé Mint for two tablespoons of the cream. Add a dollop of whipped cream, a mint sprig and one or two Andes Mints for a garnish. Drizzle each pot de crème with this Mint Basil Syrup.
Top each dessert with a sprinkle of toffee bits for a nice sweet crunch. Add the zest of one orange to the mixture after blending. Pulse once or two more times, then proceed to transfer mixture to serving bowls. Garnish each dessert with a thin slice of orange, a dollop of whipped cream and a mint sprig.
Add 2 teaspoons of espresso powder to the blender mixture for Café Mocha Pots de Crème. Substitute two tablespoons of maple syrup for two tablespoons of the cream. Drizzle the top with maple syrup and add whipped cream.
Use brown sugar instead of granulated sugar and drizzle a bit of Microwave Caramel Sauce (the real deal). Sprinkle with some toasted, salted pecans and a dollop of whipped cream for Turtle Pots de Crème.
https://thecafesucrefarine.com/blender-chocolate-pots-de-creme/
Blender Chocolate pots de creme
Seriously takes 5 mins start to finish to make, so great tool to have in your arsenal!
Ingredients
6 ounces semi‐sweet chocolate chips2 tablespoons sugar1 large egg1 teaspoon pure vanilla extract a pinch of sea salt or kosher salt1/2 cup plus 2 tablespoons heavy cream cocoa powder for garnish, if desiredwhipped cream for garnish, if desired
Steps
Place 4-6 small bowls, pots, ramekins etc. on a plate or pan.Place chocolate chips, sugar, egg, vanilla and sea salt in a blender container. Pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening.
Pour cream (or half and half) into a microwave-safe bowl. Make sure it's a large enough bow/cup as mixture will bubble up when heated. Heat on high power for about 1 ½ minutes, or until cream is vigorously boiling.
Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, place your hand on the funnel to keep it in place and increase blender speed to high. Blend for 1 minute, then pour into prepared bowls and refrigerate for 1 hour.
Can be made 2-3 days in advance. Cover with plastic wrap when storing.
Serve with a dollop of whipped cream and dust it with a bit of cocoa powder, if desired. Garnish with a mint sprig.
Notes
For a delicious Irish version, substitute two tablespoons of Bailey’s (or your favorite brand) Irish Cream for two tablespoons of the cream in the recipe. (My note: much stronger whiskey taste than expected, but once cold it was perfect.) To make the Irish Cream syrup place 1/2 cup of Irish Cream in a small saucepan and bring to a boil. Reduce to a steady simmer and cook for several minutes till it’s nice and syrupy, then drizzle a bit over the top of each pot de crème.
Substitute two tablespoons of Creme dé Mint for two tablespoons of the cream. Add a dollop of whipped cream, a mint sprig and one or two Andes Mints for a garnish. Drizzle each pot de crème with this Mint Basil Syrup.
Top each dessert with a sprinkle of toffee bits for a nice sweet crunch. Add the zest of one orange to the mixture after blending. Pulse once or two more times, then proceed to transfer mixture to serving bowls. Garnish each dessert with a thin slice of orange, a dollop of whipped cream and a mint sprig.
Add 2 teaspoons of espresso powder to the blender mixture for Café Mocha Pots de Crème. Substitute two tablespoons of maple syrup for two tablespoons of the cream. Drizzle the top with maple syrup and add whipped cream.
Use brown sugar instead of granulated sugar and drizzle a bit of Microwave Caramel Sauce (the real deal). Sprinkle with some toasted, salted pecans and a dollop of whipped cream for Turtle Pots de Crème.
https://thecafesucrefarine.com/blender-chocolate-pots-de-creme/