Quick Chocolate Pot de Creme

  • Yield: 8 servings


12ounces semisweet chocolate
6tablespoons expresso
4tablespoons coffee liqueur
4-- eggs
1 1/3cups heavy cream


Cut chocolate into tine pieces.  In a blender, combine chocolate pieces, expresso, coffee liqueur, and eggs.  Heat creme just to boiling.  Cover and blend on high to combine.  Slowly stream in creme with machine running.  Blend on high for 3 minutes.  Pour into 8 custard cups or other decorative glass.  Chill overnight.  Garnish with sweetened whipped cream, chocolate curls, or candied violets.  Serves 8.