white chocolate mocha


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white chocolate mocha

Are you looking for a super easy chocolate dessert recipe that is rich and satisfying? I think you will love these 10-minute mocha pots de creme from one of my favorite baking books – The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People by Abigail Johnson Dodge. I discovered the recipe back in 2008 when I was putting together the menu for a private baking/dessert class I was teaching and have made it many times since.

As Abby explains in the book, Pot de creme is the French version of American pudding. This recipe is particularly simple – you just whip the ingredients together in a blender. It really is a 10 minute easy chocolate dessert recipe with just 6 ingredients.

What’s a weight loss coach doing posting blogs about easy chocolate desserts? Good question. Let me explain.

After years of struggling with deprivation based diets and driving myself crazy searching for the one perfect approach to healthy eating, I’ve finally waved the white flag realizing there is no such thing as a perfect diet. Constantly seeking the “perfect diet” is obsessive, exhausting and a huge waste of precious life energy. I now practice and encourage a balanced approach to weight loss and healthy eating that combines lots of variety with large doses of pleasure. For me that means indulging in small amounts of deliciously decadent desserts, like this one, when I want them.

If you are on the lookout for a recipe for a chocolate dessert that is both easy and impressive, I hope you give this wonderfully satisfying one a try.

10-Minute Mocha Pots de Crme

Makes four 1/2 cup servings

The French version of American pudding, this is a no-bake version that whips up in minutes with the help of your blender. The key is to use really good chocolate. The recipe says to chill this at least 45 minutes, but I’ve found it takes at least a couple of hours to cool off and firm up in my fridge.

1 cup (8 fl ounces/233 ml) heavy cream

4 ounces (113 grams) bittersweet chocolate, finely chopped

3 tablespoons sugar

teaspoon instant espresso powder or instant coffee granules

2 tablespoons coffee-flavored liqueur

1 teaspoon vanilla extract

Have out 4 small ramekins or classic pot de crme pots (little cups with lids) or pretty tea cups just slightly larger than 1/2 cup each. (Since this is a no bake recipe the dishes don’t have to be ovenproof.)

In a small saucepan, heat the cream just until boiling. Meanwhile, add the chopped chocolate, sugar, and espresso powder or coffee granules into a blender. When the cream is just boiling, pour it into the blender. Place the lid on the blender and blend on medium high speed until the chocolate is melted and the mixture is frothy and smooth. Add the liqueur and vanilla and process until blended, about 10 seconds.

Using a spoon, skim off the foam from the top of the custard and discard. Pour the chocolate cream into the ramekins or cups, dividing evenly. Cover with plastic and refrigerate for at least 2 hours. Serve with a dollop of whipped cream and a few chocolate shavings, if desired.

Flavor variations: Bourbon and dark rum work well in place of the coffee liqueur. For fruit flavored liqueurs such as orange or raspberry, omit the coffee granules.


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