What a lovely, elegant dessert that looks difficult but is easy to make. You just have to remember to make it earlier in the day because it takes 3-4 hours to chill in the fridge.
To get ready to roll, make sure the eggs sit on the counter for a bit to come to room temperature. Then, make a small pot of coffee double strength - for example, 2 cups of water and 4 scoops of coffee. You can freeze the extra to make coffee ice cubes for cold drinks. Also go through your cupboards and see what assorted wine/martini glasses you have. You could even use non-cute ones, but any small glass containers will make this look so fancy!
|picture courtesy of Ree Drummond|
Oh by the way, you pronounce Pots de Creme: “Po de Krehm”
Need to chill for 3 to 4 hours before serving
Pots de Crème
courtesy of Pioneer Woman Cooks!
makes 4 servings
1 1/2 cups semi sweet chocolate chips
4 eggs, room temperature
2 teaspoons vanilla
8 oz strong HOT coffee
Begin by throwing chocolate chips into the blender. Crack in four eggs right on top of the chocolate chips. Add vanilla and a healthy pinch of salt.
Put on the lid and turn on the blender. As soon as the mixture is blending, remove the circular disk from the blender lid and slowly pour in 8 ounces of strong, HOT coffee.
The mixture will slowly expand and rise in the blender…just make sure you keep it in a slow stream and you’ll be fine.
Top with whipped cream before serving.