Pots de crème are individual French custards that usually require simmering a custard on the stove and then baking it in small cups in a water bath. My version is a whole lot less work, thanks to some boiling-hot whipping cream and a blender.
I’m suggesting that you use almond extract to flavor the pots de crème in this recipe because it is a pantry staple in most homes, but you can use amaretto, coffee or raspberry liqueur to vary the flavor.
The chocolate mixture is traditionally poured into small pots de crème cups, but I like to use small espresso cups. You can also use small ramekins. Cover with plastic wrap and chill thoroughly before serving.
BLENDER CHOCOLATE-ALMOND POTS DE CRèME
1 cup whipping cream
1 cup dark chocolate chips (or 6 ounces chopped bittersweet chocolate)
2 egg yolks
2 tablespoons light-brown sugar
Pinch of salt
1 teaspoon vanilla
½ teaspoon almond extract
Toasted sliced or slivered almonds, for garnish
Heat the whipping cream just to boiling over medium-high heat in a small saucepan. Place the chocolate chips, egg yolks and brown sugar into a blender. Add a pinch of salt, cover and blend to chop the chocolate chips, about 30 seconds.
Take the center cover out of the blender lid and, with the blender running, gradually add the hot cream.
Add the amaretto and blend for a few seconds to incorporate.
Pour into pots de crème cups or demitasse cups and chill.
Makes 6 servings.