Chocolate Pot De Creme

1. 1

   In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat.

2. 2

   In a food processor or blender, add chocolate chips and process to make smaller pieces of chocolate.

3. 3

   Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended.

4. 4

   Pour into six demitasse cups or small custard cups.

5. 5

   Refrigerate at least 4 hours or overnight.

6. 6

   To serve, top with whipped cream; garnish with chocolate shavings and nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.