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Ingredients
- 12 Ounces Semisweet Chocolate Chips
- 4 Large Eggs, at room temperature
- 2 Teaspoons Vanilla, or Grand Marnier, Kahula, etc.
- Pinch Salt
- 8 Ounces Coffee, very hot and strong (instant is OK)
- Whipped Cream
Preparation
Step 1
In a blender, add the chocolate chips. Crack the room temperature eggs on top of the chocolate chips. Add a healthy pinch of salt, then the vanilla and start blending.
As the mixture is blending, remove the circular insert to the blender and slowly pour in the VERY HOT coffee. This is to ensure that the chocolate chips melt.
Continue blending until smooth, then pour into containers and place in the refrigerator for at least 4 hours. Leave enough room in the glass for whipped cream.