Calling all Chocoholics and coffee lovers!!! The perfect combination and so decadent you only need a couple of bites to satisfy that craving! I am a self professed chocoholic! I can eat it any time of day and I usually have a small piece daily. I was always a milk chocolate lover but now prefer a darker chocolate….especially with a little sea salt thrown in. This recipe has all that, and more!
I cannot believe that this is the first chocolate recipe I’ve posted but then, I’ve been focused on the blueberries….I’ll take a break for a day or two 🙂
I made this dessert this summer to rave reviews and it was the easiest dessert I’ve ever made. No baking and so quick. You put it in the blender, pour into pretty little dishes and it’s done! Garnish with some whip cream, throw a couple espresso beans on top and call it a day! YUM!
Pot de Creme (make sure you say it in your best french accent!) Makes 8 – 10 servings
- 12 ounces of semisweet chocolate chips (about 1 1/2 cups)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- pinch of salt
- 1 cup very hot strong coffee
Place chocolate chips in a blender, crack in the eggs, add the vanilla and salt. Pulse 5 – 7 times or until the chocolate chips are partially chopped up.
Put the cover on the blender, turn on blender, remove the hold in the cover, and pour in the hot coffee in a steady stream. The coffee will melt the chocolate and turn it into a silky, melted mixture.
Pour the mixture into individual ramekins, espresso cups or smaller mason jars. Place dishes on a tray and refrigerate for at least 2 – 3 hours or until firm.
Garnish with whip cream. Eat slow and enjoy this rich, smooth, chocolate coffee indulgence!
Loving this Life Living “Around the Bay”
Recipe from The Pioneer Woman Ree Drummond / Photo from The Primalist