Photo: Pots de Creme Recipe
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
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 in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.
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.
Whip the cream with the sugar and plop it onto the top of each glass.
Photograph by Gentl & Hyers
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By Gleefully
San Diego, CA
on February 17, 2013
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Although the flavor was excellent (how can you go wrong with chocolate and coffee?, this was chocolate soup. Although I followed the recipe exactly and had watched the episode where Ree made these the day before, it never thickened into custard. I used room temperature fresh eggs and coffee made in my espresso machine just before I poured it into the blender. I left the custards in the refrigerator for 8 hours. They simply never set. A total disappointment.
By Ladamstexas
Houston, TX
on February 15, 2013
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Wahoooooo!!!! Great dessert for a dinner party. Added Bailey's Irish Creme as previous reviewer suggested, about 1 - 2 oz. Everyone at the table joked at wanting to lick their dish clean!
By Boosire
miami
on December 11, 2012
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Since I am Cuban I think it takes a bit of sugar added to the recipe. Of course I also added creme cheese which saved it because it was not as dark but it also made it super thick and creamy. It took alot of licking just to get the spoon clean the thing stuck to it like glue but like a great candy it was alot of fun to eat!
Read all 29 reviews