For a long time, I've been eyeing Pioneer Woman's Pots de Creme recipe. Chocolate and coffee-what's not to like? I finally decided to try it recently, and I must say, it lived up to my expectations in terms of taste AND ease. It couldn't have taken more than 10 minutes to make (not including refrigerator time, of course), and the end result was the most delightfully thick, creamy chocolate coffee custard. The only deviation I made was to halve PW's proportion, since I am NOT feeding a whole ranch (thankfully).
6 oz semisweet chocolate-chips work well
1 tsp vanilla
a smidge of salt
4 oz strong, hot coffee
1. Put chocolate, eggs, vanilla and salt in the blender.
2. Pay attention, this part is tricky: blend!!
3. Now go make the coffee-you want it as hot and fresh as you can get it, after all. Then turn the blender back on, and slowly pour the coffee in. It will melt the chocolate for you. Keep the blender going for a minute or two, to ensure that all the bits are melted and chopped up and liquified.
4. Pour the blender contents into pretty glasses. I used martini glasses.
Be very careful-you don't want unsightly drips or smears.
5. Now refrigerate for 4 hours to let the mixture thicken and fulfill its destiny. Then pull them out and beautify them with freshly whipped cream and a few berries, if you're so inclined…I personally am always inclined towards freshly whipped cream and berries.
Isn't that just beeeautiful? It looks so nice and pretty, and it was ever so much easier than decorating a cake.