This recipe for Dark Chocolate Ganache {Chocolate Pots de Creme} is an indulgent dessert, that’s simple to prepare and will knock your socks off!
Over the weekend, we were invited to dinner by friends. It was a bit of a last-minute thing and I didn’t want to show up empty-handed. I didn’t have a lot of time or ingredients, but after a quick inventory of the kitchen, I was able to whip these up in no time.
Why This Recipe Works
- The addition of coffee and Vanilla enhances the chocolate flavor and cuts down on the sweetness.
- It takes minutes to prepare and can be easily adapted with your favorite liquor.
Classic Chocolate ganache is a 1:1 mixture of chocolate and cream, but this recipe kicks up the flavor, bringing ganache to the next level.
This is my version of the Chocolate pots de creme. It’s a rich, creamy, and luxurious dessert that can be thrown together easily, but gives an impressive presentation. I was making this for a family-friendly evening, but for grown-ups, add a couple of tablespoons of your favorite liqueur for an added indulgence.
How To Make Dark Chocolate Ganache {Chocolate Pots de Creme}
In a small saucepan or the microwave, heat the cream just until hot.
Other Uses for This Recipe
- As an indulgent filling for cakes or pastries.
- Whipped into a fluffy frosting.
- Use it as a dip for fruit.
- As a filling in sandwich cookies
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Let's Make
Dark Chocolate Ganache {Chocolate Pots de Creme}
Ingredients
- 2 cups whipping cream
- 8 ounces bittersweet chocolate chopped
- 5 tablespoons granulated sugar
- 1 teaspoon instant coffee granules
- 1½ teaspoons pure vanilla extract
Instructions
- In a small saucepan or the microwave, heat the cream just until hot.
- Place the chocolate, sugar, coffee granules, and vanilla into a medium mixing bowl
- When the cream is just bubbling, pour it over the chocolate mixture and whisk until smooth.
- Pour the chocolate cream into dessert glasses dividing it evenly into 6.
- Cover with plastic wrap and refrigerate for at least 1 hour.
Nutrition Information:
Update Notes: This post was originally published on Apr 16, 2014, but was republished with new photos, step by step instructions, tips, and FAQs in Jan of 2020.
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