This is, sadly, not the sort of chocolate that you can put together in 5 minutes in the middle of the night when you have a chocolate craving. They need at least two hours to chill, which is really the only thing that detracts from how amazing they are. If you’ve already planned to much for a dinner party and have no dessert, though, these would be amazing. Or because it’s… oh, Tuesday, say.
You’ll need some chocolate chips, a few eggs, a flavored liqueur like grand mariner (I went with a nice minty rumplemize here for a mint/chocolate thing), and hot coffee or cocoa. Whipped cream is optional, but a nice addition.
I only have two eggs instead of 4, and smaller amounts of everything else, because I’m only doing a batch for two people. Scale as necessary for the number of chocolate fiends you have. Then put the chocolate chips, eggs, booze, and salt in a blender. Pulse for a few seconds until it’s all combined.
Then pour the coffee in a thin stream through a hole in the lid while the blender’s on. Personally I didn’t do that this time, because it was late, but I should have. Don’t make my mistake, it works out better if you follow the recipe in this case.
Blend until smooth, pour into small mason jars, ramekins, cups, whatever you like. Chill for a few hours until they set. Top with whipped cream, and enjoy.
Pots de Creme a l’Peppermint
adapted from http://thepioneerwoman.com/cooking/2012/02/pots-de-creme-a-lorange/
12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs
1 Tablespoon Rumplemintz, Grand Marnier, or other flavored liquor
1 dash Salt
1 cup Very Hot Strong Coffee
Fresh Whipped Cream, For Serving
Thinly Sliced Orange Peel, For Garnish
Place the chocolate chips into a blender. Crack in the eggs, then add Grand Marnier and salt. Blend for a few seconds, or until combined.
Pour the coffee in a thin stream through the blender lid until it’s all added. Blend another few seconds, or until smooth.
Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set.