Ingredients
Chocolate Mixture
- 12 oz bittersweet chocolate chips
- 4 whole large eggs, room temperature
- 1 pinch salt
- 3 tablespoons Torani Blood Orange syrup
Liquid
- 6 oz hot coffee (decaf recommended if serving in evening)
Instructions
- Combine ingredients: Add the bittersweet chocolate chips, whole eggs, blood orange syrup, and a pinch of salt into a blender. Pulse 5 times to slightly break up the chocolate chips, preparing them to melt evenly.
- Blend with coffee: Turn the blender on to blend mode and slowly pour in the hot coffee. This will gently melt the chocolate as you blend, creating a smooth, velvety mixture. Continue blending until fully smooth and well combined.
- Pour and chill: Pour the chocolate mixture evenly into small cups or pots to make 8 servings. Cover the cups and refrigerate for at least 3 hours or overnight to allow the pots de creme to set and chill thoroughly.
- Serve chilled: Once fully chilled and set, serve the pots de creme cold for a rich and refreshing dessert experience.
Notes
- Use room temperature eggs to ensure smooth blending and proper incorporation.
- For a less intense coffee flavor, use decaffeinated coffee, especially if serving in the evening.
- You can substitute Torani Blood Orange syrup with fresh blood orange zest and juice for a more natural flavor.
- For a dairy-free version, ensure the chocolate chips used are vegan-friendly and substitute coffee with a milk alternative brewed hot.
- Covering the pots while chilling prevents them from absorbing fridge odors and forming a skin on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: French-inspired
