10-Minute Pots de Crème
When I owned my catering company in San Diego, anytime George wasn’t deployed, he was forcibly employed as my sous chef (free labor!). He loved pot de crème duty because this recipe is so, so simple ... and because he got to lick the spatula afterward.Serves 2
- 4 ounces semisweet chocolate chips
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/8 tsp kosher salt
- 1/3 cup strong, very hot coffee
- Crème fraîche and chocolate shavings for topping (optional)
In a blender, combine the chocolate chips, eggs, vanilla, and salt. Blend until coarsely blended, about 10 seconds. Turn off the motor, scrape down the sides, and pour in the (very hot!) coffee. Blend on high speed for 30 seconds to 1 minute until no specks remain and the mixture is completely smooth. Divide the chocolate mixture between two small vessels (jars or small glass cups work well), cover, and refrigerate for at least 1 hour, but up to several days before serving. When serving, top with crème fraîche and chocolate shavings, if desired.
