Tuesday, March 1, 2011

Pots de Creme

I haven't really posted many desserts.  In fact, have I posted any homemade ones?  Anyway- this one comes from Pioneer Woman.  It's D E L I C I O U S

Every bite is like eating a truffle. MMMMMM.  And it's so so easy.

Here we go -

  • 12 ounces, weight Semi-Sweet Chocolate Chips (Nestle and Ghiradelli are gluten free)
  • 4 whole Eggs, Room Temp
  • 2 teaspoons Vanilla Extract 
  • 1 pinch Salt
  • 8 ounces, fluid Strong Hot Coffee (you can use decaf too if you don't want the caffeine)

Preparation Instructions

Take 4 eggs out of the refrigerator ahead of time and let them come to room temperature before starting.
When eggs are at room temperature begin by placing the chocolate chips into a blender. Then add the eggs and the vanilla. Add a pinch of salt. Turn on the blender.
While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It's really important that the coffee is VERY HOT so that the end product is the right texture and smooth and creamy. 
Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.
Pour the mixture into serving glasses but leave lots of room to add whipped cream later. 
Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
Garnish with whipped cream and serve!  Yum!

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