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Decadent Pots de Creme
| Decadent Pots de Creme | Print |
Recipe By: Alice Morrow
Decadent Pots de Creme
Ingredients
- 1 (12-oz.) bag semisweet chocolate chips
- 4 eggs, at room temperature
- 1 T. vanilla
- Pinch of salt
- 1 c. very hot strong coffee
- 1 T. brandy
- 1 (8-oz.) Cool Whip
- Chocolate sprinkles
Instructions
- In a food processor or blender, place the chocolate chips.
- Crack eggs and add to processor.
- Add vanilla, salt and brandy.
- Pulse until chips are mostly pulverized.
- Turn on the processor and drizzle the hot coffee in a steady stream. The heat from the coffee will melt the chocolate. Process until smooth.
- Divide the mixture between 4 glass type serving dishes (wine glasses, demitasse cups, etc.)
- Cover with saran wrap and place in refrigerator 4-6 hours or overnight.
- Remove wrap and gently place a nice dollop of the Cool Whip in the middle.
- Sprinkle with chocolate chips or shavings.
Notes
You can make your own topping if desired.
| Decadent Pots de Creme | Print |
Recipe By: Alice Morrow
WHIPPED BRANDY CREAM
Ingredients
- 1 c. heavy cream
- ¼ c. powdered sugar
- 1 T. brandy
Instructions
- Add heavy cream and sugar to a bowl and beat with electric mixer until it forms soft peaks.
- Add the brand and mix in.
- Us this instead of the Cool Whip if desired.
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