Ree Drummond’s Pots de Crème

From the Food Network Magazine.

My verdict: Thumbs Up

This dessert was so easy to make and everyone wanted more! The Cadbury Mini Eggs really gave it the “Easter” feel.

Pots de Crème

Ree Drummond’s Pots de Crème

Serves 6
Prep time 20 minutes
Cook time 2 hours, 30 minutes
Total time 2 hours, 50 minutes


  • 12oz Semisweet Chocolate Chips (I used Ghirardelli)
  • 4 Large Eggs, at room temperature
  • 2 teaspoons Vanilla Extract
  • 1 pinch Salt
  • 8oz Very Hot, Strong Coffee
  • 1 cup Heavy Cream
  • 2 tablespoons Sugar


Step 1 Place the chocolate chips in the blender. Crack in the eggs, then add the vanilla and the salt. Pulse 5 - 7 times, or until the chocolate chips are partially pulverized.
Step 2 Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.
Step 3 Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them for 2 - 3 hours, or until firm.
Step 4 Whip the cream with the sugar and plop it onto the top of each glass.


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