DESSERT OF THE WEEK – Fall Dinner Party Favorite – Pots de Creme


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

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