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Pots de Creme (Yield: 6 to 10 servings - Prep: 20 min)
- 12 ounces semisweet chocolate chips- 4 large eggs, at room temperature- 2 teaspoons
vanilla extract- 1 pinch salt
- 8 ounces (1 cup) very hot strong coffee- 1 cup heavy cream- 2 tablespoon sugar
Place the chocolate chips in the blender.
Crack in the eggs, then add the vanilla and
the salt. Pulse 5 to 7 times, or until the
chocolate chips are partially pulverized.
Turn on the blender, then pour in the very hot coffee through the hole in the top
steady stream.The coffee will melt
the chocolote and turn it into a
Pour the mixture into small mason
jars, pretty wine glasses or demi-
tass cups. Place the jars on a
tray and refrigerate them for 2 to 3 hours, or until firm.
Whip the cream with the sugar
and plop it onto the top of