Chocolate Espresso Blender Pots de Crème

Prep Time: 15 mins | Cook Time: 2 mins | Course: Dessert | Serves: 6

Delicious chocolate espresso pots de creme made in a blender in 5 minutes. Inspired by Chris Scheuer of The Cafe Sucre Farine https://thecafesucrefarine.com/blender-chocolate-pots-de-creme/ 

7 oz dark chocolate chips 

2 Tablespoons sugar 

1 Tablespoon instant espresso powder 

Salt, a pinch 

1 cup heavy cream 

1 egg 

2 Tablespoons Kahlua liqueur

1 teaspoon vanilla 

Kahlua Whipped Cream:

1 cup heavy cream 

3 Tablespoons Kahlua liqueur 

Cocoa powder or mint leaves, for garnish

Place chocolate chips, sugar, espresso powder, and salt in a blender. Microwave the heavy cream in a large Pyrex or other microwave-safe bowl for 1 ½ minutes. Pour over the chocolate mixture in the blender and let it set for 1 minute.  Whisk the egg, Kahlúa, and vanilla together in a small bowl. Turn the blender on and while it is blending the cream into the melted chocolate, add the egg mixture, blending until smooth.

Divide the pudding between 6 ½-cup ramekins and place them in the fridge to chill for 30 to 60 minutes before serving. Whip the heavy cream to medium peaks in a stand mixer, then add the Kahlúa and mix until incorporated. When ready to serve, add a generous dollop of whipped cream to the pots de creme. Garnish with a light dusting of cocoa powder or some mint leaves.