A creamy sweet dessert for Valentine's or any time when you just need a tiny chocolate fix.
This recipe was adapted from the "5-minute Chocolate Pot" recipe in the Black & Green's Ultimate Chocolate Recipes cookbook.
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"*" See Kitchen Notes for more information or links to special ingredients.
Once melted, turn off the heat and SLOWLY add the hot coffee, stirring constantly. (The chocolate may start to solidify if the coffee isn't really, really hot, but just keep stirring. It will remelt.)
Recipe adaptation – The only things I changed from the original recipe was to use a blend of chocolates rather than use just dark chocolate, and to use coffee rather than water. For the process I kept the chocolate over the hot water while I added the coffee but with the fire off. The original recipe said to remove the pan from the heat after melting the chocolate and before adding the liquid. That didn’t work for me. The chocolate hardened even though the coffee was hot, so I put the bowl back over the hot water to finish adding the coffee.
The chocolate – This recipe could use a number of different types chocolates with different amounts of cocoa. So use whatever chocolate you have on hand, and if you are like us, you always have chocolate on hand.
The cream – Don’t be tempted to go light and use half and half. I tried it. The delicious flavor was there, but I wasn’t as crazy about the texture. The batches I made with heavy cream were like eating a silky, creamy mousse. The half and half yielded a thicker, less creamy result. Still quite delicious, just a little too thick.
Serving size – The original recipe calls for the chocolate to be poured into espresso cups, but you can use whatever small serving dishes you have. I’ve used wine glasses, espresso cups, ramekins, and these cute little chocolate cups I found at World Market. This is a really rich chocolate dessert, so a little does go a long way and, if you add whipped cream, it makes it even richer.
Recipe author: MJ of MJ's Kitchen