Description
Rich chocolate and Diplomatico rum create a velvety smooth dessert. Coffee enhances the intensity for a heavenly treat.
Ingredients
Units
Scale
- 4 oz (113 g) good quality semisweet chocolate
- 0.75 cups (178 ml) heavy cream
- 0.5 cups (118 ml) milk
- 0.25 cups (59 ml) strong brewed coffee or espresso
- 3 whole egg yolks
- 3 tbsp granulated sugar
- Pinch of salt
- 2 tbsp dark rum
- 0.25 cups (59 ml) heavy cream
- 1 tbsp powdered sugar
Instructions
- Combine the cream, milk, coffee, egg yolks, sugar, and salt in a blender; blend until smooth.
- Rinse the blender and add the chocolate; set aside.
- Pour the mixture into a pot and cook over medium heat, whisking constantly, until slightly thickened (about 5-7 minutes).
- Strain the hot mixture through a mesh strainer into the blender over the chocolate.
- Add 2 tablespoons of rum and blend for about 1 minute until the chocolate is melted and the mixture is smooth.
- Pour the mixture into serving dishes.
- Whisk heavy cream with powdered sugar until peaks form.
- Chill the mixture in the refrigerator for 2-3 hours until set.
- Serve with whipped cream and a garnish, if desired.
Notes
- For a richer flavor, use dark chocolate with a high cocoa percentage (70% or higher).
- If you don’t have Diplomatico rum, substitute with another dark rum or even a teaspoon of vanilla extract.
- To prevent the pot de crème from becoming grainy, make sure the chocolate is completely melted and the mixture is thoroughly blended before chilling.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 150