The Spicy Olive’s Chocolate Pots de Creme
CHOCOLATE MOCHA POTS DE CRÈME This makes 10 or so servings, 4 oz. each. You can use ramekins, punch cups, wine glasses, whatever to pour the mixture into. It’s important for the eggs to be room temperature and the coffee very hot to “cook” the eggs as it is blended together.
Servings Prep Time
104 oz servings 15 minutes
Cook Time Passive Time
0minutes 4hours to 2 days
Servings Prep Time
104 oz servings 15 minutes
Cook Time Passive Time
0minutes 4hours to 2 days
Ingredients
Pots de Creme
  • 12ounces bittersweet or semisweet chocolate chips
  • 4large eggsat room temperature
  • 2teaspoons bourbon vanilla
  • dash Salt
  • 1cup coffeevery HOT and strong
  • 1Tablespoon The Spicy Olive’s Dark Chocolate balsamic vinegaror The Spicy Olive’s Espresso balsamic
Chantilly Cream
  • 1cup heavy whipping cream
  • 2Tablespoons powdered sugar
  • 1dash Vanilla
Instructions
Chocolate Pots de Creme
  1. Place the chocolate chips into a blender. Add eggs, vanilla and salt. Blend for a few seconds, or until combined.
  2. Pour HOT coffee slowly in a thin stream. Blend until smooth, about a minute. Pour into desired containers, cover tightly and refrigerate 4 hours or up to 2 days.
Chantilly Cream
  1. Just beat everything together until stiff. Place a dollop of Chantilly Cream on top of the Pots de Creme before serving. Enjoy!