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Pots

pots de creme


Pots de CremeEdit

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.

Recipe here.

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