Recipe: Pots de Creme

Recipe: Pots de Creme

Recipe: Pots de Creme

Posted by Hedi Schreiber on

Prep: 15 min Chill: 3 hours Total: 3 hours 15 min Yields 6 servings Pots de Creme

12 ounces semi-sweet chocolate chips

Place chocolate chips in a food processor fitted with steel blade. Pulse 20 times to break chips down.

4 eggs

2 teaspoons vanilla extract

1/8 teaspoon coarse sea salt

Add eggs, vanilla extract, and sea salt to food processor. Pulse food processor repeatedly until it blended some.

1 cup very hot, strong coffee

With the food processor running, slowly pour in hot coffee. The coffee will melt the chocolate and will make the mixture smooth. Continue to blend for 2 minutes to ensure that everything is broken down.

Evenly divide mixture between six small mason jars. It may be helpful to use a funnel or to first transfer the mixture to a measuring cup.

Place lids on jars and chill in the fridge until set, about 3 hours.

1 cup heavy cream

2 tablespoons sugar

¼ teaspoon corn starch

In a small bowl, beat heavy cream, sugar, and corn starch on high using an electric hand mixer.

Remove jars from fridge and open. Dollop whipped cream on top and serve with a spoon and a hot cup of coffee.

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