Ree Drummond’s Pots de Crèmejoan
- 12 ounces semisweet chocolate chips
- 4 large eggs, at room temperature
- 2 t vanilla extract
- 1 pinch salt
- 1 C very hot strong coffee
- 1 C heavy cream
- 2 T sugar
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.
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.
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.
Whip the cream with the sugar and plop it onto the top of each glass.