Leigh Beisch
YieldsMakes 8 servingsPerp & Cook Time15 minsChill Time30 minsTotal Time45 mins
This is a true chocolate-lover's dessert: rich, thick puddings topped with chocolate wafer "dirt" and cookie "gravestones." Best of all, you can make the puddings with very little fuss using a microwave and a blender.

How to Make It

Step 1
1

In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.

Step 2
2

In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.

Step 3
3

With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.

Step 4
4

Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.

Step 5
5

Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.

Step 6
6

Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.

Step 7
7

Note: Nutritional analysis is per serving with 1 Tombstone Cookie.

Ingredients

 14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped
 2 large eggs, plus 2 yolks
 2 1/2 cups whipping cream
 1/3 cup coffee-flavored liqueur
 1/2 cup chocolate wafer crumbs

Directions

Step 1
1

In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.

Step 2
2

In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.

Step 3
3

With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.

Step 4
4

Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.

Step 5
5

Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.

Step 6
6

Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.

Step 7
7

Note: Nutritional analysis is per serving with 1 Tombstone Cookie.

Dark Chocolate Graveyard Pots de Crème