If you are looking for a zero-fuss dessert for a dinner party, look no further. You can whip this up in the morning or the night before. That gives you one less thing to think about while you are entertaining your guests.
If you can boil water, you can make this. You don’t even need a bowl and spoon. All the magic happens in the blender.
Bonus! I recently figured out how to make this vegan using aquafaba. So, now my vegan friends can get in on the action.
The chocolate is the star of this recipe, so ante up for something premium. You can use chocolate chips, but make sure they are really good quality. Don’t cheap out here people.
I used Cardamom to flavour my chocolate pots de créme, but you can omit it from the recipe or add a touch of your favourite spice. It will be just as good. The servings are small, but don’t be sad. Put them in little espresso cups, it looks elegant. It’s so rich. This recipe serves 4 people.
Are you afraid of uncooked eggs? I’m not, but I know some people avoid them. If that is the case, you can use pasteurized, whole eggs.
If you avoid eggs altogether, you are in luck. I recently made the same recipe using aquafaba and it was so good I’m going to be putting it in my upcoming cookbook. You don’t have to wait for the recipe, I’ve included it below.
One more thing to note, you must use HOT coffee. Don’t let is sit and cool while you do other things. Make sure it’s piping hot when you pour it in to the top of your blender.
- 8 oz semisweet or bittersweet chocolate, chopped or chips
- 3 room temperature eggs* (or 9 tbsp of aquafaba if vegan)
- 1 tsp vanilla
- 1/4 tsp ground cardamom
- Pinch of salt
- 5 oz HOT coffee or espresso
- Combine the chocolate chips, eggs (or aquafaba), vanilla and ground cardamom in the blender on medium-high speed until fully combined.
- While the blender is still running, remove the funnel cap from the top and pour the hot coffee in to the mixture slowly. The coffee must be very hot for the mixture to set.
- Mix for approximately 1 minute until smooth.
- Divide the mixture in to 4 small cups or ramekins.
- Cool in the fridge until set, approximately 4 hours.
*This recipe calls for uncooked eggs. If safety is a concern, please use pasteurized eggs or aquafaba.