Quick Chocolate Pot de Creme

  • Yield 8 servings


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



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