Sunday, June 21, 2015
Recipe Round Up: Faux Pots de Crème
I have to tell you a secret: I had forgotten to get photos, and had already eaten about a third of this, so Rich filled the cup with more whipped cream and we turned it around so you couldn't see all the eaten away part.
This isn't the real way to make pots de crème. It is a quick and easy way to do it. This is a simple, simple, simple dessert to make, but it is delicious and rich and impressive. All you need for tools are a blender and a fridge.
12 ounces chocolate chips or chunks
4 large eggs, room temperature
1 tablespoon Chambord or framboise or whatever liqueur or flavoring you like
1/8 teaspoon salt
1 cup (8 ounces) HOT coffee
Whipped Cream to serve (we use Chantilly cream, or chocolate whipped cream, this last time we flavored the cream with more Chambord)
Put the chocolate, the eggs, the Chambord, and the salt in the blender. Grind it all up well. Do not try to save time by pre-grinding it - it will turn into solid sludge that will not budge. Ask me how I know. While it is grinding, take out the top section of the lid and pour the screaming, scalding, burn the roof of your mouth off hot coffee in a slow, steady stream. It will foam up a little and rise in the blender. Fear not. Put the lid back together and blend until it is completely mixed and all the chocolate is melted and egg is cooked. Pour into pretty cups and glasses and refrigerate for at least a few hours. Serve with the cream on top, and maybe a dusting of cocoa, or a chocolate covered espresso bean, or chocolate shavings. Enjoy!