Groovin' in the kitchen, dancin' in Missoula.
I had some recipe failures recently. It happens sometimes. No big deal! Unless it happens three times in a row. In a row! The first failure was still edible. Really spicy, but that can be ok. The second two? I need to talk about it. […]
Do you have a home brewer in your life? You’re going to need to find one. “What is spent grain?” you ask. I’m going to let Wikipedia answer that: Brewer’s spent grain (also called Spent grain, Brewer’s grain or Draff) is a byproduct of beer […]
This recipe has chocolate in it.
It also has eggs.
You don’t bake it in the oven.
But it won’t kill you. Or even make you sick.
Because it also has coffee in it.
HOT coffee!
The hot coffee cooks the eggs for you. No worries.
Look at me, being all fancy and stuff. Like I do it every day or something.
And then a dollop of whipped cream or whipped coconut milk makes them even fancier.
Ok, so here’s where I need your help. The Pioneer Woman calls these “Pots de Creme.” When I served them to my friends I called them “Chocolate Mousse.” However, both pots de creme and chocolate mousse have cream or milk involved.
So what is it really? Is this custard? Is the Pioneer Woman correct? Did I lie to my friends?
Help!
Ambiguous Chocolate Cups
from The Pioneer Woman
Serves 6
12 ounces chocolate (I used semi-sweet chocolate chips)
4 eggs, room temperature
2 tsps vanilla
pinch of salt (about 1/8 tsp)
1 cup HOT coffee (too hot to drink)
Place chocolate, room temperature eggs, vanilla and salt into a food processor. Start blending ingredients. As the processor is still running, carefully pour coffee into the mixture. Blend until smooth.
Pour the chocolate into individual serving dishes, or one bowl that you will serve from. Refrigerate for at least 4 hours before serving with whipped cream or whipped coconut milk.