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1
Have ready 4 small ramekins or classic pot de creme pots (those are the little cups with the lids) just slightly larger than 1/2 cup each.
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(The vessels do not need to be ovenproof, as this is a no-bake recipe.
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You can even use teacups, so use your prettiest options.)
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In a small saucepan or the microwave, heat the cream just until boiling.
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Meanwhile, dump the chopped chocolate, sugar, and espresso powder or coffee granules into a blender.
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When the cream is just boiling, pour it into the blender.
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Pop the lid on and blend on medium-high speed until the chocolate is melted and the mixture is frothy and smooth.
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Add the liqueur and vanilla and process until blended, about 10 seconds.
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Using a spoon, skim off the foam from the top of the custard and discard.
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Pour the chocolate cream into the cups or ramekins, dividing it evenly.
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Top with lids (if youre using proper porcelain pots de creme pots) or cover with plastic wrap and refrigerate for at least 45 minutes.
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Serve with a dollop of whipped cream and a few chocolate shavings, if desired.
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Flavor Variations
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Substitute an equal amount of bourbon or dark rum for the coffee liqueur.
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You can also substitute a licorice-, orange-, or raspberry-flavored liqueur, but make sure to omit the instant espresso powder or coffee granules when you use these.
