Dark Chocolate Espresso Pots de Creme (no-bake)

Recipe ingredients and notes:

• Please be sure to use baking chocolate bars and not chocolate chips or chocolate morsels for the pots de creme. Chocolate chips and morsels are often designed to keep their shape when heated and therefore have stabilizers in them. That prevents them from melting properly.

Should I use a blender or a food processor?

You can use either a blender or a food processor to make these pots de creme. Both appliances work well.

Which attachment should I use on the food processor?

If you have a whipping attachment for your food processor, use that. If not, just use the regular s-shaped blade. Both will work well.

How to make the pots de creme:

See full ingredients & instructions in the recipe card below!

One of the great things about these pots de creme is that they are made on the stovetop. There is no baking, water bath, etc. in this recipe. Instead you cook a custard in a saucepan and then briefly whip it together with chopped chocolate in a blender or food processor.

Step 1. Add bittersweet chocolate and vanilla extract to a blender or a food processor. Set aside.

Step 2. In a pot or saucepan, whisk together milk, cream, egg yolks, sugar and salt.

Step 3. Stirring continuously with a wooden spoon, heat the custard to a low simmer. Keep stirring until the mixture thickens and coats the back of the spoon (about 8 minutes).

Step 4. Pour the hot custard into the blender or food processor.

Step 5. Put on the top, hold down the top if using a blender or the feed tube if using a food processor, and process until you have a uniform mix. (This will only take a few seconds.)

Step 6. Pour the mix into 4 jars (7-ounce capacity each) and chill until set (2 to 3 hours).

How to make the topping:

See full ingredients & instructions in the recipe card below!

Step 7. To make the coffee sauce, add coffee liqueur and heavy cream to a saucepan.

Step 8. Stirring continuously, bring the mix to a simmer and keep simmering until you get a syrupy consistency. (Pretty much all alcohol will be gone by then so this is not a boozy dessert.) Let cool to room temperature.

Step 9. In a small mixing bowl, combine instant espresso powder, cream and sugar.

Step 10. Whip the mix. By the time the peaks are stiff, the espresso will have dissolved and the cream will have a beautiful beige color and a delightful coffee flavor.

How to serve the pots de creme:

To serve, top the pots de creme with the espresso whipped cream and drizzle with the sweet coffee sauce.

Recipe notes & tips:

• Watch closely when you cook the custard, it does need to get nice and thick but don't overheat it or it will curdle.
• If you're making 4 pots de creme, the individual portion size is quite large. If you want to make smaller portions, distribute the chocolate custard among 5 jars instead of just 4, to make 5 portions.

Can I make the recipe ahead of time?

You can make the pots de creme and the coffee liqueur sauce up to 1 day ahead and keep refrigerated. The espresso whipped cream is best when made fresh.

More delicious coffee-flavored desserts: