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Chocolate Coffee Pots de Crème Recipe

Coffee, chocolate, and bourbon vanilla make this chocolate coffee pots de crème recipe creamy and decadent. It's also quick and easy because it's made in the blender! Recipe courtesy Angie from Eclectic Recipes.

Servings: 4

Active time: 7 minutes

Total time:

Ingredients

  • 1 12 oz. package good quality milk chocolate chips
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 2/3 c heavy cream
  • 1/4 c very strong coffee
  • 2 tsp bourbon vanilla extract

Preparation

  1. Add chocolate chips and eggs to blender. Blend on high until chocolate chips are in tiny bits.
  2. Heat cream until it's very hot but not boiling. Brew coffee. Turn blender on low and slowly add very hot cream and coffee to blender. Add bourbon vanilla and turn blender to high for 20-30 seconds, or until well blended and chocolate has melted.
  3. Pour mixture into ramekins and refrigerate until set, or overnight. Garnish with fresh berries, freshly whipped cream, or both before serving.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 670
Calories from Fat 400
Total Fat 45g (69% DV)
Saturated Fat 27g (135% DV)
Trans Fat 0g
Cholesterol 260mg (87% DV)
Sodium 150mg (6% DV)
Total
Carbohydrate
52g (17% DV)
Dietary Fiber 3g (12% DV)
Sugars 44g
Protein 14g
Vitamin A 20%
Vitamin C 0%
Calcium 20%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.