10-MINUTE MOCHA POTS DE CREME

1 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
3 tablespoons granulated sugar
1/2 teaspoon instant espresso powder or instant coffee granules (decaf is OK)
2 tablespoons coffee-flavored liqueur
1 teaspoon pure vanilla extract
Sweetened whipped cream and chocolate shavings, for garnish (optional)

Have ready 4 small ramekins or pot de creme pots (the little cups with lids) slightly larger than 1/2 cup each. (You can even use teacups.)

In small saucepan or microwave, heat cream just until boiling.

Meanwhile, dump chopped chocolate, sugar, and espresso powder into blender. When cream boils, pour into blender. Pop lid on and blend on medium-high until chocolate melts and mixture is frothy and smooth. Add liqueur and vanilla and process until blended.

Using spoon, skim off foam from top and discard. Pour chocolate cream into cups or ramekins. Top with lids (if using) or cover with plastic wrap and refrigerate at least 45 minutes.

Serve with whipped cream and chocolate shavings, if desired.

Storage: Refrigerate, covered, up to 3 days.

Variations:
Substitute an equal amount of bourbon or dark rum for coffee liqueur. You also can substitute a licorice, orange, or raspberry-flavored liqueur, but omit instant espresso powder or coffee granules if you use these.

Servings: 4
Source: The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress Free Strategies for Busy People by Abigail Johnson Dodge