Kahlua Pots De Crme Recipe

Indulge in this rich and creamy Kahlua Pots de Crème, a delightful chocolate dessert with a boozy kick! This recipe, adapted from Kathy D.'s online cookbook, is incredibly easy to make and requires minimal cooking time – mostly chilling! Perfect for impressing guests or treating yourself to a luxurious dessert.

Prep Time 20 mins
Cook Time 188 mins
Calories 365.4 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Kahlua Pots De Crme 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kahlua Pots De Crme

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How to Make Kahlua Pots De Crme

  1. In a double boiler or heat-safe bowl set over a pan of simmering water, gently melt 4 ounces (113g) of high-quality dark chocolate with 1/4 cup (60ml) Kahlua and 1 tablespoon Grand Marnier over low heat, stirring until smooth and melted. Remove from heat and set aside to cool slightly.
  2. In a blender, whisk together 2 large eggs, 2 large egg yolks, 1 teaspoon pure vanilla extract, and 1/2 cup (100g) granulated sugar until well combined.
  3. Add 1 cup (240ml) heavy cream to the blender and blend for 30 seconds until smooth and frothy.
  4. Slowly pour in the cooled chocolate mixture, blending until completely smooth and homogenous.
  5. Divide the mixture evenly among six (6-ounce) ramekins or small dessert dishes.
  6. Refrigerate for at least 2-3 hours, or preferably overnight, until the pots de crème are set and firm.
  7. Before serving, garnish each pot de crème with a dollop of freshly whipped cream and a sprinkle of cocoa powder (optional).

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

103g

Fat

75g

Carbs

9g