Don't let this simple recipe fool you - this is perhaps one of the richest desserts on this blog but it is oh. so. good. Pots de crème are a cross between chocolate mousse, chocolate custard, and chocolate. In short, they are awesome.
Add eggs, vanilla extract, and sea salt to food processor. Pulse food processor repeatedly until it blended some.
1 cup very hot, strong coffee
With the food processor running, slowly pour in hot coffee. The coffee will melt the chocolate and will make the mixture smooth. Continue to blend for 2 minutes to ensure that everything is broken down.
Evenly divide mixture between six small mason jars. It may be helpful to use a funnel or to first transfer the mixture to a measuring cup.
Place lids on jars and chill in the fridge until set, about 3 hours.
1 cup heavy cream
24g / 2 tablespoons sugar
¼ teaspoon corn starch
In a small bowl, beat heavy cream, sugar, and corn starch on high using an electric hand mixer.
Remove jars from fridge and open. Dollop whipped cream on top and serve with a spoon and a hot cup of coffee.
From MakeBetterFood.com. . (makebetterfood.com/recipes/pots-de-creme/). Adapted from Pioneer Woman.
Place chocolate chips in a food processor fitted with steel blade. Pulse 20 times to break chips down.
Add eggs, vanilla extract, and sea salt to food processor. Pulse food processor repeatedly until it blended some.
With the food processor running, slowly pour in hot coffee. The coffee will melt the chocolate and will make the mixture smooth. Continue to blend for 2 minutes to ensure that everything is broken down.
Evenly divide mixture between six small mason jars. It may be helpful to use a funnel or to first transfer the mixture to a measuring cup.
Place lids on jars and chill in the fridge until set, about 3 hours.
In a small bowl, beat heavy cream, sugar, and corn starch on high using an electric hand mixer.
Remove jars from fridge and open. Dollop whipped cream on top and serve with a spoon and a hot cup of coffee.
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