Though Kerry is the reigning cupcake queen of The Humble Foodie, I have recently been whipping up desserts like nobody’s business. I usually spend more time on the main dish than on the finale, so quick, simple recipes are my absolute favorite. As you may know, I tend to get really excited about good recipes and want to share them with everyone I know. This practice works pretty well, because really, what good is dessert if you can’t share it?*
With the goal of an easy-to-make dessert in mind, I stumbled across a recipe for Pots de Creme. These little bowls of heaven are similar to chocolate mousse and contain the winning combination of chocolate and coffee. As the Pots de Creme are dairy-free, I thought I should top them with an equally decadent dairy-free treat: Coconut Milk Whipped Cream with cinnamon and vanilla. I loved The Pioneer Woman’s idea of serving this dish in assorted martini/wine glasses and found that a halved version of her recipe made three servings plus a little extra as the chef’s “tasting” portion. One last note before we get to the recipe–Pots de Creme contain raw eggs. I personally am fine with consuming raw eggs in chocolate mousse and similar desserts, but if you have concerns, a vegan recipe might be a better choice.
*The exception to this rule is Chocolate Mug Cake, which is mine-all-mine.
Pots de Creme — Makes about 3 servings
6 ounces dark chocolate (chips or chopped)
2 whole eggs at room temperature
1 teaspoon vanilla extract
a small pinch salt
4 ounces hot, fluid coffee
Take your eggs out of the refrigerator in advance so that they will be at room temperature when you begin. When the eggs are ready, place chocolate, eggs, vanilla, and salt in a blender. Blend!
While the mixture is blending, remove the small, circular disk from the middle of the blender lid. Slowly pour in very hot coffee. Blend for about a minute until the mixture is smooth and free of visible chocolate pieces.
Pour the mixture into serving bowls, glasses, or demitasse cups. Leave room for your coconut milk whipped cream! Refrigerate Pots de Creme for at least 3-4 hours to allow the mixture to set. I placed them in the refrigerator before going to work (around 7:30am) to serve after dinner.
Coconut Milk Whipped Cream — Garnish for 6-8 Pots de Creme
I garnished four pots de creme and used the rest as a special treat in my coffee for a few days.
1 can full-fat coconut milk
a sprinkle of cinnamon
1/8 teaspoon vanilla extract
Place the can of coconut milk in the fridge for a few hours or overnight. Refrigeration will cause the coconut milk to separate into coconut water on the bottom and a thick layer of coconut cream on top. When you are ready to make the whipped cream, carefully scoop out the layer of cream and place it in the bowl of a stand mixer or a bowl if using a hand mixer.
Whip on high speed for 4-5 minutes or until somewhat fluffy. Add cinnamon and vanilla and whip for a few more seconds or until combined.
To garnish, spoon whipped cream into a pastry bag and pipe onto the Pots de Creme or simply spoon the mixture directly onto your dessert.