Are you having any guests for the holidays? Today, Tieghan of Half-Baked Harvest shares her surprisingly easy recipe for chocolate pot de crème, akaa a total crowd pleaser. Here’s how it’s done…

Chocolate Pot de Crème
by Tieghan Gerard of Half-Baked Harvest

If you read my blog, then you are probably well aware of what a Christmas freak I am. Living in the mountains of Colorado, it’s pretty hard not to get caught up in the holiday magic when a winter wonderland is right outside your door nine months out of the year (although things aren’t so magical come June). Nothing says Christmas to me more than a little chocolate enjoyed in front of the fire, with the tree lights shining and music in the background. (Sounds pretty nice, doesn’t it?)

I’ve always wanted to make the classic chocolate pot de crème. It’s actually one of the easiest recipes. Thick coconut, vanilla beans and coffee make this chocolate dessert so good. You guys will love them AND they are perfect for a holiday dinner party. Individual servings are such a hit! Serve them with sugared cranberries or fresh pomegranate arils for a festive look.

Recipe: Chocolate Pot de Crème

What you’ll need:

9 oz high-quality semisweet chocolate, chopped
1 1/2 cups canned coconut milk
1 1/2 cups heavy cream
6 large egg yolks
1/4 cup granulated sugar
1/4 tsp salt
1 vanilla bean, seeds scraped out + pod reserved
1 tbsp instant coffee
1 tbsp powdered sugar
>Place the chocolate in a blender.

Whisk the coconut milk, 1 cup heavy cream, egg yolks, granulated sugar, salt, vanilla bean seeds and the vanilla bean pod in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes. Whisk in the instant coffee until fully dissolved.

Immediately pour the coconut milk mixture over the chocolate in the blender. Cover and hold the lid. Blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

Whip the remaining 1/2 cup cream and powdered sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream and chocolate shavings. Serve with pomegranate arils if desired.

Thank you so much, Tieghan!

P.S. More recipes, including chocolate pudding and chocolate ice cream.

(Photos and recipe by Tieghan Gerard. Thanks to Caroline Donofrio for her help with this series.)