Monday, November 21, 2016

Chocolate Espresso Pots De Creme

Hey fellow foodies! It feels like forever and a day since I've shared a recipe here but since I've been ever so slowly getting my feet wet again in the blogosphere, thought I'd change that. I actually had forgotten that I had these pictures of this delish dessert on my computer that I meant to share like over a year ago. This Chocolate Espresso Pots De Crème is one of my favorite desserts and is perfect for the holidays!

Pots De Crème, the name sounds so French and fancy, doesn't it? But it actually just means "pot of custard" or "pot of cream". And from what I've read, also refers to the porcelain cups it's often served in. The texture is very similar to custard or pudding but just a little looser.

The first time I ever tasted Pots De Crème was at Elizabeth St. Café in Austin, TX. My sister always tries to come visit from GA at least once a year and it's typically in early July, just in time for our parent's birthdays. When she visits we always like to make a trip to Austin for the day. It's one of our favorite cities to just hang out in. We eat breakfast at Kerbey Lane, shop on South Congress, browse Waterloo Records, eat dinner at Las Palomas - our favorite Mexican restaurant, and get dessert and iced coffee at Elizabeth St. Cafe!

I love this place, you guys! For one thing it's so super cute and classy. And I'm always a fan of any place that has great coffee and desserts. We usually stop in the middle of the day after shopping on SoCo. Right when you are seated they serve you a complimentary glass of ice water.... which kinda just makes you want to hug them after being out in the scorching July heat all afternoon. My favorite thing to order is a glass of their Vietnamese Iced Coffee and their Coffee flavored Pots De Crème (yes, give me all the coffee, please).

They serve it with a generous dollop of whipped cream and a chocolate cookie. The coffee flavor is not overwhelming and the texture is silky and light. It was a simple dessert, really, but one of the best things I'd ever tasted. I became determined to recreate this at home. After testing out a couple recipes that didn't turn out quite right, I found this one! It's pretty simple and fast to whip up and is crazy good! With the holidays right around the corner it would make such an easy and impressive dessert! Hope you'll give it a try!

Some more pictures of our last visit to Elizabeth St. Café:

My sis and I in front of the colorful café.

Picture of the café as well as other desserts we ordered. Blueberry bread pudding w/ basil ice cream and a French Macaron ice cream sandwich. Amazing.

Chocolate Espresso Pots De Crème -

(Recipe originally found @

I posted this recipe as is but I did make a few adjustments when I made it. I didn't think the whipped cream recipe was at all sweet enough... well, at least not for my super human sweet tooth. So I used this recipe and added the instant espresso powder to it. Also, I didn't have any coffee liqueur for the drizzle so I just dissolved some instant coffee granules and sugar in some heavy cream. It worked just fine! You could also use the recipe for coffee drizzle instead.

I also sometimes leave off the drizzle and just garnish it with a chocolate covered coffee bean (one of the best treats in all the world).

However you choose to do it, trust me, you will love it! Chocolate and coffee are a match made in heaven, one of my favorite dessert combos. Silky, creamy and surprising not overly sweet. Elegant and simple all at the same time.


For the pots de creme:

•3 ounces semi-sweet chocolate, finely chopped

•3 ounces bittersweet chocolate, finely chopped

•1 teaspoon instant espresso powder

•¼ teaspoon vanilla extract

•1 cup whole milk

•⅔ cup heavy cream

•4 egg yolks

•4 tablespoons sugar

•⅛ teaspoon salt

For the espresso-flavored whipped cream:

•½ cup heavy cream

•1½ teaspoons sugar

•½ teaspoon instant espresso powder

For the espresso drizzle:

•¼ cup coffee liqueur

•¼ cup heavy cream

•1 teaspoon instant espresso powder


For the pots de creme:

Be sure that the chocolate is finely chopped (1/4 inch length or smaller). Put chocolate, espresso and vanilla in a blender or a food processor. Whisk milk, cream, egg yolks, sugar and salt together in a saucepan until well combined. Stirring constantly with a wooden spoon, heat the saucepan to almost a simmer and keep stirring until the mixture thickens and coats the back of the spoon.

Pour the hot milk mix into the food processor, put on the lid and process until you have a homogeneous mix (this only takes a few seconds). Pour into ramekins or glasses and chill until set (2-3 hours).

For the espresso-flavored whipped cream:

Whip all ingredients to stiff peaks.

For the espresso drizzle:

Add coffee liqueur, cream and espresso powder to a saucepan and bring to a very low simmer. Stirring constantly with a wooden spoon keep the mix simmering until reduced to about ⅓ cup. Let cool to room temperature.

Friday, November 11, 2016

Be a Light...

With all the hate in the world today, especially after the election, all I can think is that I just want to be a light. Even though it's oh so tempting to scream and shout my opinions, I will not add to the noise. I will not add to the hate and fear mongering. I will choose to put my hope in Christ. The only thing worth hoping in. And I want to keep my joy, knowing that the joy of the Lord is my strength.

My heart is to be a light, a spark. To somehow in some way... albeit however small, bring light and joy to the people in my life and to people I come in contact with. Even if it's just as simple as a smile and a kind word. Giving of my time and attention. To really look someone in the eye and see them, hear them. Show them that they are significant and valuable. Showing compassion and understanding even to those I may not understand or agree with. My desire is to radiate the love and light of Christ where ever I go and in whatever I do.

Anger, hatred, bitterness... they are a cancer to the soul. I've seen up close and personal how it can eat someone alive. Consuming them and turning them into the very worst version of themselves. I've been that person... and I didn't like who I had become. So I refuse to give into that again. I want to have my heart open for God to work in. That He would do what ever pruning and weeding that needs to be done. I want for Him to continually fill my heart to overflowing with love, peace, joy, grace, and mercy. To have a soft heart that is slow to anger and quick to forgive. A heart that spills out love and light... not hatred.

I've often thought about this in terms of romantic love. How I just cannot wait to be my future husband's (who ever he may be... ya know, if he even exists ;)) light. His reason to smile at the end of a long, hard day. His soft place to land. His biggest cheerleader and supporter. His prayer partner/warrior. His comfort in this crazy world. I want to be the crazy, joyful, happy spark that lights up his heart and life. To be able to pour out the love that God has put in my heart. Okay, okay.. enough with the cheesy sappiness, I get it. But my point is, I hope and pray that I do have a husband to give that kind of love to someday but even if I don't, I can certainly try to be this for the people God places in my life. I mean, romantic love aside, that's the way I hope to love others in general.

"I want to be loved, and have love, and give love. And not just that romantic kind either." - Bradley Hathaway

I know that I fail at this time and time again but it's my goal. As the dark gets darker I think it's imperative for us as followers of Christ to not forget that we are called to be salt and light. The light of the world. The enemy would love for us to lose sight of that. And how being a light to this world is so much more satisfying and fulfilling than the alternative.

Monday, November 7, 2016

Wonderful Joy Ahead...

Just a few thoughts I wrote in my journal on my birthday a couple days ago (on the 5th) that I thought I'd share here.

This sweet scripture is my 32nd birthday declaration. Instead of focusing on the things that are missing, I choose to focus on all the joyous things ahead. All the beautiful things God has in store for me. I may not be where I want to be but at least I'm not where I used to be. I look at this past year of my life and I see evidence of God's sweet faithfulness to me everywhere. He is good... and that's reason enough to be glad.

I want to wake up everyday and speak this scripture first thing in the morning. As a reminder that there are good things ahead. In anticipation of all the wonderful joy ahead. The joy that comes from knowing, following, and trusting Christ.

Truth is, my life may not have turned out the way I planned. And the future may not end up looking like I thought it should. But I'm alive.... still living and breathing in this 32nd year of my life. And whether it feels like it or looks like it or not, God is here with me, in the midst of all of it. He is good. He loves me. He is for me. He does see me. He hasn't forgotten me. And I refuse to ever believe otherwise again.

If there is still air in my lungs, if I continue to wake up to new mornings, there must be a reason. He must have a purpose, a plan. I know whatever it is He will work it all out for my good because He is good. I can trust Him with my future.

Though getting older is a little frightening, I know that I have so much to look forward to. So I will choose to be glad. Trusting and believing that there is wonderful joy ahead. So this year I celebrate that hope. And with that in mind, it's a happy birthday indeed.