Pots de Crème

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

Whipped cream

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.

picture courtesy of Ree Drummond

After you’ve added all the coffee, continue blending for a minute or two (no chocolate chunks left), then turn off the blender.

Now, traditionally, Pots de Creme is served in little “pots", but let's use assorted wine/martini glasses instead. Just pour the mixture into all the glasses, leaving plenty of room to add whipped cream later.

Now place the glasses into the fridge for 3 to 4 hours at least so the mixture will firm up.

Top with whipped cream before serving.