Valentine’s day (or Hallmark’s excuse for a holiday according to some of you grouches!) has come and gone but that doesn’t mean Cupid’s arrow hasn’t struck you since. That chubby, flying baby has some serious archery skills– not just on Feb 14 but all year round. If you’ve ever felt your heart race with just a touch, or experienced butterflies in your stomach with just a thought, or imagined that everything looked just a little more beautiful than before, hate to say it, poor sap, but you’ve been struck.

Ah, l'amour! it does have a certain Je ne sais quoi...

So now what do you do? If you haven’t caught the eye of your heart’s desire just yet, perhaps a date underneath the stars, some romantic music and a little dancing, and a night cap with this truly decadent dessert will beat out any potential competition. Hey you ladies, there’s some truth to the old saying that the best way to a man’s heart is through his stomach. And you gents, what girl doesn’t love chocolate? It’s right up there on our list of things we cannot and will not (don’t even ask) live without. Whip up this romantic, heavenly dessert (what the French call pots de creme [pronunciation: Po deh Krehm]) to impress the apple of your eye and before you even have a chance to clear the dishes, they’ll be swooning in no time.

You can thank me later.

Mocha Pots de Creme

adapted (barely) from Redbook

Serves 2 (or 4 if you don’t mind sharing– it’s romantic)


  • 3/4 cup heavy cream
  • 1 tablespoon of sugar (helps the medicine go down)
  • 1 1/2 ounces of semisweet chocolate, finely chopped
  • 1/2 teaspoon instant espresso powder (I used Starbucks Via instant coffee and it was strong enough)
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • sweetened whipped cream for topping (optional)


  1. Heat oven to 300*F. Put a kettle of water on the stove to boil. In a medium saucepan, bring the heavy cream and sugar to a simmer, stirring occasionally. Put the chocolate and espresso powder in a bowl and pour over the hot cream. Let stand 1 minute; stir until chocolate melts and coffee dissolves. Whisk in vanilla and yolks one at a time until mixture is blended and smooth.
  2. Pour chocolate mixture into 2 (6-ounce) round ramekins or custard cups. Place ramekins in an 8-inch-square baking pan. Pour hot water into the corner of the pan so that the water comes halfway up the sides of the ramekins.
  3. Bake for 25 minutes or until almost set in centers. Remove ramekins to cool. Serve warm and soft, or refrigerate up to 1 day. Top with whipped cream, and enjoy!