November in the kitchen – Pot of Chocolate

My friends know I don’t do dessert. I’m happy with cheese and bread, or chocolates and candied ginger, or both. However, I realize that not everyone is of the same ilk. If you are coming to my house for dinner and want to bring something, dessert it is, almost always. There are some fabulous bakers among my friends; their creations are always a hit. I never turn down dessert, as long as I don’t have to make it.

Don’t you think folks fall into two groups, those whose weakness is sweet and those who love salty things? I’m in the later category. Don’t put a bowl of chips in front of me…gone! It’s embarrassing. I like salty, crunchy foods.

However, to get back to dessert and Pot of Chocolate, everyone needs an easy quick delicious dessert in their back pocket. This one is my ‘go to’ recipe. I do love chocolate! The original source is a little book titled “Appendix to the I Hate to Cook Book”. It was published in 1966, written by Peg Bracken, who died in 2007 at the age of 89. The 60’s were the days of Julia Child; this book was for the anti-Julia Child group. Ms. Bracken wrote for reluctant cooks like herself, who knew that some activities — particularly childbearing, paying taxes and cooking — “become no less painful through repetition.” Her book, she wrote, was “for those of us who want to fold our big dishwater hands around a dry martini instead of a wet flounder.”

Of all things, my mother introduced me to the book, she of the classical French cooking school. She could sure cook, but she wasn’t a snob. She made this chocolate mousse for large parties (and never gave out the recipe). So you, my friends, are getting one of the family secrets.

The “I Hate” books are still in print and are fun to read for their irreverent backlash to spending hours in the kitchen.

Ms. Bracken calls this by the fancy name “Pot-de-Chocolat”.

Pot of Chocolate (serves 8)

  • 1 cup semisweet chocolate chips
  • 1 ¼ scalded light cream or half and half
  • 2 egg yolks
  • 3 tablespoons brandy or run or your choice of liqueur
Coffee Nibs - Pot of Chocolate

Coffee Nibs – Pot of Chocolate

  1. Put the chocolate chips into the bowl of your blender; add the scalded milk, egg yolks and liqueur.
  2. Turn on the blender to high and blend until everything is smooth and creamy
  3. Pour into small teacups or serving dishes (this is very rich, you don’t need very much to satisfy a sweet tooth)
  4. Chill for at least 3 hours, it will firm up as it cools
  5. Garnish with whatever you have at hand…maybe a dollop of whipped cream, or a fresh raspberry, or a piece of candied ginger, a few toasted almonds, or a curl of chocolate. It’s also very good just plain, as-is.

Presentation wise this lends itself to any event you have planned…earthy or fancy.

Pots of Chocolate

Pots of Chocolate

Pot of Chocolate

Pot of Chocolate


Does your taste run to sweet or salty?

I’m hoping that you have all recovered from your Halloween sugar high and are ready for more. So, I’m taking this to party with Angie from the Novice Gardener for Fiesta Friday #41, and Full Plate Thursday hosted by Miz Helen’s Country Cottage, and Mouthwatering Monday hosted by Rachel at Southern Fairytale. Come join us at the party.


I am very excited to be featured in this week’s Fiesta Friday. Thank you Angie.  Don’t miss the fantastic dessert created by Angie at the The Novice Gardener in honor of the movie “The Grand Budapest Hotel”.

Fiesta Friday I was featured

18 thoughts on “November in the kitchen – Pot of Chocolate

  1. I think I can see why this is your “go to” dessert, Liz. Whether you like to bake or not, this appears to be a very satisfying and easy to make treat! The flavors sound wonderful and I love both the earthy and fancy presentations you’ve offered too. 🙂 Thanks for sharing your recipe with the gang hanging out at Fiesta Friday!

    • Easy is the by-word here! The only trick is making sure the milk is really scalded. It has to be hot to cook the egg, otherwise it doesn’t thicken properly. I’ve made that mistake a couple of times and had to start over.

      I’m an enjoying the party. Thanks for visiting.

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  3. As one who has been trying to perfect the Julia Child version of Chocolate Mousse, I can say that this recipe is just as much of a crowd-pleaser as a more complicated version. I’ve had it — it is fabulous!

  4. Welcome to Fiesta Friday Liz, and thanks for bring those amazing pots of chocolate. I wish I could say “no thanks” to dessert, but I’m doomed for life! I can go for weeks without something sweet now, and then when I do start up again, there’s no stopping me. I love this simple, yet gorgeous pots of gold :)) Enjoy the weekend.

  5. I would just love your special hot chocolate, especially on this very cold day. Hope you are staying warm and cozy in this cold weather and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Hello Miz Helen, thank you for hosting Full Plate Thursday. This dessert is served cold, it’s like a custard or mousse. It does look a bit like hot chocolate. I serve it in some beautiful demitasse cups that I inherited from my mother. You don’t need much as it is very rich.

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