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

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.