Recipe

Pots De Creme Au Chocolat Recipe

	Hollyeats / All my dishes 2 years, 2 months ago This is so easy and so good it should be illegal. For major chocoholics. Best at the end of a good meal with an espresso... Prep:5m Servings:6	Hollyeats
	easy elegant decadent

Does this look good? Yeah! / Nope

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Ingredients

2 medium eggs

6 oz. semi-sweet real chocolate chips

(If you want to be even more decadent, use 6 oz. broken bittersweet European chocolate instead, like I do)

1 tsp. real vanilla extract

1 1/2 tsp. orange liqueur, brandy or dark rum

1 tsp. powdered instant espresso

Dash salt

1 cup milk (use full-fat, NOT reduced-fat)

Directions

In a heatproof container, heat milk in microwave until just under boiling point, 60-90 seconds depending on your microwave-- set aside.

Into a blender, break the eggs and add everything else but milk.

Turn on the blender and, as it begins to chop, add the hot milk in a steady stream.

Cover and blend at high speed for 1-2 minutes more, or until creamy and smooth.

Divide equally between 6 custard cups or, even more elegant, clear heat-proof glasses (wide glass teacups are great for this).

Refrigerate at least 3 hours before serving. Decorate with a garnish of whipped cream (and candied violets, if desired).

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Comments

rosej 1 year, 11 months ago said:
Sounds amazing! I'm going to try the bittersweet chocolate!

suestonebender 1 year, 7 months ago said:
If I could lick the screen and not have that sound lewd I would ... ~laughs~ What a delicious temptation.

freshfoodie 1 year, 6 months ago said:
This looks great -- can't wait to try it! I like that you use whole eggs instead of just yolks and milk instead of cream. No leftover whites and no need to have cream in the fridge for this one. Thanks! :-)

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