Pots De Creme (Ree Drummond)

1. 1

   Place the chocolate chips in the blender. Crack in the eggs, then add the vanilla and the salt. Pulse 5 to 7 times, or until the chocolate chips are partially pulverized.

2. 2

   Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.

3. 3

   Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them for 2 to 3 hours, or until firm.

4. 4

   Whip the cream with the sugar and plop it onto the top of each glass.

* Per serving · 4 servings · Values may vary.

No additional tips available.