Ingredients for Kahlua Pots De Crme
- 2 large eggs
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 2 large egg yolks
- 1 tablespoon Grand Marnier
- 1/4 cup (60ml) Kahlua
- Chocolate Chips
- Vanilla Extract
- Freshly whipped cream for garnish (optional)
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How to Make Kahlua Pots De Crme
- 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.
- 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.
- Add 1 cup (240ml) heavy cream to the blender and blend for 30 seconds until smooth and frothy.
- Slowly pour in the cooled chocolate mixture, blending until completely smooth and homogenous.
- Divide the mixture evenly among six (6-ounce) ramekins or small dessert dishes.
- Refrigerate for at least 2-3 hours, or preferably overnight, until the pots de crème are set and firm.
- 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