Pots de Creme

This is by far the easiest desert with the fanciest name out there.  It's pronounced poh deh crehm (not pawts day cream).  If you want to impress someone with your fantastic cooking skills...MAKE THIS!

Ingredients:  semi-sweet chocolate, eggs, vanilla, salt and coffee.

Place the chocolate chips in a blender.

Add the eggs, vanilla and a pinch of salt.  IMPORTANT:  the eggs must be room temperature.  When a recipe calls for room temperature eggs I rarely ever remember to set them out, so what I usually do is soak them in a bowl of hot tap water for about 5 minutes or so.  That usually does the trick!

Blend on low for about 20 seconds or so to break up the chocolate and combine with the other ingredients.

With the blender running, slowly pour in the very hot, very strong brewed coffee.

Once the coffee is in, blend for about 30 seconds or so more until the mixture is smooth and you can't see any more chunks of chocolate.

Pour into serving dishes.  You can use desert bowls, wine glasses, martini glasses, goblets...whatever you have!

Cover and chill in the refrigerator for a few hours to set.  Serve with a dollop of whipped cream.  I had some Kahlua sitting around so I added a little to my whipped cream.  Oh my Lord...

You can substitute anything you want for the vanilla.  Liqueurs or extracts such as hazelnut, orange, mint, raspberry or coffee would all be delicious.

The texture is light and fluffy like mousse but the flavor is so rich and decadent.  This recipe is a home run!  It literally took me five minutes to make.  Don't tell anybody... ;)

Link to the printable recipe:

Pots de Creme

Source:  Pioneer Woman