12 ounces semisweet chocolate chips
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 pinch salt
8 ounces (1 cup) very hot strong coffee
1 cup heavy cream
2 tablespoons sugar
Place the chocolate chips in the blender. Crack in the eggs, then add the vanilla and the salt. Pulse 5 to 7 times, or until the chocolate chips are partially pulverized.
Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.
Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them for 2 to 3 hours, or until firm.
Whip the cream with the sugar and plop it onto the top of each glass.
Photograph by Gentl & Hyers
Recipe courtesy of Ree Drummond from The Pioneer Woman Cooks: Food From My Frontier for Food Network Magazine
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pots-de-creme-recipe.html?oc=linkback