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Pots de Creme

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  • Level: Easy
  • Total: 3 hr 20 min (includes setting time)
  • Active: 20 min
  • Yield: 3 large or 10 small servings
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12 ounces semisweet chocolate chips

2 teaspoons brandy 

1 teaspoon vanilla extract 

1 pinch salt 

4 eggs, at room temperature 

8 ounces (1 cup) very hot strong coffee 

Brandy Whipped Cream, recipe follows

Chocolate bar, for shaving over

Brandy Whipped Cream:

1 cup heavy cream

1/4 cup powdered sugar 

1 tablespoon brandy 


  1. Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender.
  2. While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds.
  3. Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
  4. Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate

Brandy Whipped Cream:

  1. Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.