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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.
Print Recipe
Prep Time 15 minutes
Total Time 19 minutes
Servings: 10 4 oz servings
Ingredients Method

Ingredients
  

Pots de Creme
  • 12 ounces bittersweet or semisweet chocolate chips
  • 4 large eggs at room temperature
  • 2 teaspoons bourbon vanilla
  • dash salt
  • 1 cup coffee very HOT and strong
  • 1 Tablespoon The Spicy Olive's Dark Chocolate balsamic vinegar or The Spicy Olive's Espresso balsamic
Chantilly Cream
  • 1 cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 1 dash vanilla

Method
 

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!