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POTS DE CRÈME - CHOCOLATE - Pots de Crème
Nb persons: 12
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| Pots de Creme Recipe courtesy Ree Drummond Ingredients | |
| 12 ounces | semisweet chocolate chips |
| 2 teaspoons | brandy |
| 1 teaspoon | vanilla extract |
| 1 pinch | salt |
| 4 | eggs, at room temperature |
| 8 ounces (1 cup) | very hot strong coffee |
| Brandy Whipped Cream, recipe follows | |
| Chocolate bar, for shaving over | |
| Directions Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender. While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds. Pour the mixture into serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set. Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate Brandy Whipped Cream: | |
| 1 cup | heavy cream |
| 1/4 cup | powdered sugar |
| 1 tablespoon | brandy |
Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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