Friday, July 10, 2015

Spiced Pots De Creme


MMM... fresh whipped cream, creamy Spiced Pots De Creme, berries. 
If you are a chocolate lover and want a rich creamy dessert this one is for you! It's one that my children can make. The batch you see here was made by my ten year old (that's why there's so many pictures, I was so proud of her). So easy, if you can boil water, you can make this! I still helped pour the hot cream into the blender though, because hot liquids and we're home cooks not chefs. I've dubbed this the summer of "more time in the kitchen" for the kids. It's such a huge blessing that we can all be in the kitchen working together and not be cramped. I'm feeling so thankful for having the space we have now. I'll share some pictures soon!
What are you all doing this summer? No travel plans here. Maybe a few day trips but that's about it.



You can use tea cups for your Pots De Creme also, they would be so pretty for dessert.
These easy Mexican Spiced Pots De Creme are rich and creamy, the perfect end to a meal. We like them topped with berries and whipped cream and ribbons of chiffonade basil. The basil is so good and refreshing, I am certain mint would be also. The cinnamon and cayenne give these a little kick. They are optional but I hope you'll try this recipe with them.
We decided that these taste better when they are set too firm. They still tasted good the day after, just a little more firm. If set out for about 10 minutes before serving that will help.

These little glasses were perfect portions for our Spiced Pots de Creme. We also made some in mason jars.


Spiced Pots De Creme 

1 cup semi sweet chocolate chips (about 6 ounces, 170 grams)
1/8 teaspoons salt
1/2 teaspoon ground cinnamon
1/8-1/4 teaspoon cayenne pepper (optional)
1/4-1/2 teaspoon espresso powder
1 large egg
1 cup heavy cream
1 teaspoon vanilla extract

Garnish- (optional)
Fresh whipped cream
Berries
1 tablespoon cocoa powder mixed with 1/4 teaspoon cinnamon
Basil or mint leaves


  1. Place the first 5 ingredients into a blender. Pulse until finely ground.
  2. Add the egg and blend until very smooth.
  3. Heat the heavy cream and vanilla in a small pot, just until steaming.
  4. Slowly pour the heavy cream into the blender, on low to medium low speed.
  5. Once all the heavy cream is in the blender, you can slowly increase the speed to incorporate the ingredients.
  6. Scrape down the sides of the blender jar as needed.
  7. Transfer mixture to small mason jars or small cups. Cover with plastic wrap or mason jar lids and chill for about 2 hours in the refrigerator.
  8. To serve top with fresh berries or fruit, whipped cream, and dust with the cocoa powder mixture. Garnish with basil or mint leaves.


Slightly adapted from King Arthur Flour

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