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Ree Drummond’s Pots de Crème

servings:Makes 10 servings


  • 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
Ree Drummond’s Pots de Crème photo


  • 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

    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

    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

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



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