Pots de Creme
Quite frankly, my love of whipped cream is getting out of hand. This recipe is about the chocolate mousse like deliciousness, and yet this photograph emerged…
That is cinnamon whipped cream to be exact. I can no longer make plain whipped cream, I blame my mother. Not even remotely the point of this post.
Kita over at Pass the Sushi, who I adore because she cannot take a picture with a straight face had a genius idea to use those cookbooks we all have that take up so much room. She pulls out three recipes from a different cookbook each month. Then we decide which one we would like to make and post at the end of the month! Want in on this action? Join the group here.
Pots de Creme
Yield: 6 servings
Prep Time: 10 minutes
Total Time: 2 hours
12 oz semisweet chocolate chips
4 eggs, at room temp
2 teas vanilla extract
6 oz very hot strong coffee
2 oz kahlua
1 cup heavy cream
2 tbs sugar
Place the chocolate chips in a blender. Crack the eggs and add them to the chocolate chips along with the vanilla and salt. Pulse 5 - 7 times, or until chocolate chips are partially pulverized.
Turn on the blender, then pour in the very hot coffee in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture. Pour the mixture into small ramekins. Place on a tray and refrigerate for 2 - 3 hours or until firm.
Whip the cream with the sugar and plop it onto the top of each ramekin.
I added booze. Shocking, right? You can swap it out for 2 more ounces of coffee instead.
The Pioneer Woman Cooks: Food From My Frontier