In the Lowcountry as in Paris and New York, lovely little sets of porcelain chocolate pots (pots au crème) have come in and out of vogue every 20 years or so. Pots au crème come with their own tight-fitting lids and are smaller than custard cups. You will need 8 of them or about 6 custard cups with lids made of aluminum foil.
This is a sinfully rich dessert that is the final coup, topping off a long, leisurely, sumptuous dinner with your dearest friends. Pots de crème are surprisingly easy to make. Use only the finest chocolate and cream you can find.
Preheat the oven to 350° and set a pot of water to boil. Melt the chocolate in the cream in a heavy-bottomed saucepan over very low heat, stirring occasionally. Stir in the sugar. In a mixing bowl, whisk the eggs and egg yolks together until just blended, then pour in the chocolate and cream, stirring constantly until well blended. Stir in the coffee-flavored liqueur. Now fill the cups, pouring slowly and carefully, and remove any little bubbles on the surface of the custard with a demitasse spoon. Place the lids on the pots or cover each custard cup tightly with aluminum foil.
Set the cups in a baking pan and pour the boiling water about three fourths of the way up the sides of the pots. Bake for about 20 minutes. Do not let the water come to a boil. The custards are done when a silver knife inserted in the middle comes out clean. Cool, chill, and serve in the pots with freshly brewed hot coffee.
© 1992 All rights reserved. Published by UNC Press.