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Pots de Creme (pronounced "Po de Krehm") Recipe

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This recipe for Pots de Creme (pronounced "Po de Krehm"), by , is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kim Eckels

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. chocolate chips (I use Hershey's Special Dark)
4 whole eggs, room temperature
2 tsp. vanilla extract
1 pinch salt
8 oz. strong hot coffee

Directions:
Directions:
Take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting. When eggs are at room temperature, begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla. Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 oz. of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture. Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into ramekins, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3-4 hours so the mixture has a chance to set.
Garnish with whipped cream.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This gem of a dessert comes from The Pioneer Woman (Ree Drummond). It takes a little planning ahead, but it's simple and elegant and naturally gluten-free!

 

 

 

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