Pots de Creme (Ree Drummond) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Ingredients:
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 tablespoons sugar |
Directions:
1. 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.
2. Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.
3. Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them for 2 to 3 hours, or until firm.
4. Whip the cream with the sugar and plop it onto the top of each glass.
5. Photograph by Gentl & Hyers
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