½teaspooninstant espresso powder or instant coffee granules
Have out 8 tiny serving dishes. I like to use shot glasses. But tiny wine glasses, ramekins or tea cups would all work too.
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.Serving size: 1 pots de creme without toppingWeight Watchers PointsPlus: *4Weight Watchers Freestyle SmartPoints: *9
Easy Chocolate Dessert Recipe: Mocha Pots de Creme
Amount Per Serving (1 mocha pots de creme)
Calories 162Calories from Fat 88
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.