Chocolate Pot de Creme
By Nilson
Ingredients
- 2/3 cup cream (light cream or heavy cream)
- 1 (11.5-ounce) package Ghirardelli 60% cocoa bittersweet chocolate chips
- 3 tablespoons very strong prepared coffee
- 2 tablespoons coffee liqueur or brandy
- 2 eggs
- Sweetened whipped cream
- Shaving Chocolate
- Chopped nut
Details
Preparation
Step 1
In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat. Learn different techniques for How To Melt Chocolate.
In a food processor or blender, add chocolate chips; process to make smaller pieces of chocolate. Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended.
Pour into six demitasse cups or small custard cups (I like to use fancy tea cups). Refrigerate at least 4 hours or overnight. NOTE: After pudding has cooled, cover containers with plastic wrap.
To serve, top with whipped cream; garnish with chocolate shavings and nuts.
Makes 6 small servings or 4 tea cup servings.
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