From The Pioneer Woman to Andrea the Kitchen Witch to me...this recipe has been on a couple different blogs lately and I could not stop myself from joining in on all the fun! Two words: Simple and Decadent.
Pots de creme, pronounced "poh de krem", is a French dessert custard. The name means simply, pot of custard. The name is not only for the dessert, but for the white porcelain cups in which the dessert is traditionally served in.
Usually, custard desserts like this are baked. It takes a long time and well, I'm just not that patient sometimes. With this recipe, the part I loved the most (besides the wonderful rich chocolately flavor) was how easy and fast this recipe was. I will leave a sort of dislcaimer like Andrea did and say, ok, I know you are using raw eggs and you aren't baking this, but don't let that stop you from trying it, please!! I feel that since you are adding extremely hot coffee to the eggs once they are in the blender, that you will kill off anything "bad". Personally, I used eggs I was comfortable with, so it was no concern of mine. Just do what you think is best for your family. My recommendation is: YOU MUST TRY THIS....it's absolutely incredible!
One more thing... use HIGH QUALITY CHOCOLATE. Do not use Toll House or something of the same quality. You are going to want the best chocolate you can find...believe me, it will be worth it!!
Pots de Creme
From The Pioneer Woman via Andrea the Kitchen Witch
- Makes 6 servings -
1 12oz bag high quality chocolate chips
4 whole eggs at room temperature
8 oz very hot very strong coffee
pinch of salt
1 Tablespoon vanilla
2 Tablespoons liquor, like amaretto or Grand Marier - OPTIONAL
Whipped cream (fresh) - OPTIONAL
In the carafe of your blender, add the chocolate chips. Now add the eggs, vanilla, liquor if using, and salt. Blend on low speed for about 30 seconds. With the stopper top open, SLOWLY add the very hot coffee to the eggs and chocolate. Blend on low until chocolate starts to melt than increase to medium. Blend about 1-2 minutes. Mixture will double in volume and the chocolate will be completely melted when the mixing is done.
Pour into 6 ramekins or tea cups. Cover with plastic and refrigerate for 3-4 hours before serving. Top with whipped cream if desired. Enjoy!