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    Home / Recipes / Recipes / Desserts

    Chocolate Pots de Creme with Vanilla Bean Whipped Cream

    Sep 17, 2012 · Leave a Comment

    Perfect Chocolate Pots de Creme - in the blender!

    DessertsQuick & Easy

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    Try this gluten-free recipe for Chocolate Pots de Creme with Vanilla Bean Whipped Cream today!

    This simply delicious dessert might be my favorite of all time - it's easily the sexiest dessert I make, and it's so simple it's a crime. You can make the chocolate pots de creme the day before and cover with plastic wrap in the fridge too - and the recipe can be doubled. It's perfect for guests and parties. It might even be perfect for breakfast.

    Seriously. Did I mention this is chocolate heaven? CHOCOLATE HEAVEN, friends.

    PS - buy the best quality chocolate chips. Don't even consider skimping. If you want to kick it up a notch, you could use port instead of coffee too.  (Might I suggest Ficklin Port? I love those people and their winery too. You tell them I said hi when you call.)

    Feel free to thank me after you make this. Or just tell your friends to come try my recipe too.

     

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    Ingredients

    • 12 ounces, weight Semi-Sweet Chocolate Chips
    • 4 whole eggs
    • 1 tablespoon GF vanilla extract
    • 1 dash salt
    • ¼ cup whipping cream
    • 1 cup Very Hot! strong coffee

    Directions

    Place the chocolate chips into a blender. Crack in the eggs, then add vanilla and salt. Blend until combined & smooth.

    Warm the cream, careful not to scald, and pour it in a thin stream through the blender (while blending) lid until it's all added. Blend another few seconds, or until smooth.

    Pour the coffee in a thin stream through the blender lid ( while blending) until it's all added. Blend until completely smooth.

    Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set.

    Serve with Vanilla Bean Whipped Cream

    • 2 cups heavy cream
    • 2 tablespoon vanilla bean paste
    • ¼ cup sugar

    Beat whipping cream, sugar and vanilla bean paste in large bowl until firm peaks form. (Can be prepared 4 hours ahead. Cover and chill.)

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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