Pots De Creme Au Chocolat |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is so easy and so good it should be illegal. For major chocoholics. Best at the end of a good meal with an espresso... Ingredients:
2 medium eggs |
6 oz. semi-sweet real chocolate chips |
(if you want to be even more decadent, use 6 oz. broken bittersweet european chocolate instead, like i do) |
1 tsp. real vanilla extract |
1 1/2 tsp. orange liqueur, brandy or dark rum |
1 tsp. powdered instant espresso |
dash salt |
1 cup milk (use full-fat, not reduced-fat) |
Directions:
1. In a heatproof container, heat milk in microwave until just under boiling point, 60-90 seconds depending on your microwave- set aside.
2. Into a blender, break the eggs and add everything else but milk.
3. Turn on the blender and, as it begins to chop, add the hot milk in a steady stream.
4. Cover and blend at high speed for 1-2 minutes more, or until creamy and smooth.
5. Divide equally between 6 custard cups or, even more elegant, clear heat-proof glasses (wide glass teacups are great for this).
6. Refrigerate at least 3 hours before serving. Decorate with a garnish of whipped cream (and candied violets, if desired).
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