Groovin' in the kitchen, dancin' in Missoula.

Chocolate Cups

Chocolate Cups

This recipe has chocolate in it.
Chocolate Cups

It also has eggs.
Chocolate Cups

You don’t bake it in the oven.
Chocolate Cups

But it won’t kill you. Or even make you sick.

Because it also has coffee in it.
Chocolate Cups

HOT coffee!

The hot coffee cooks the eggs for you. No worries.

Chocolate Cups
Look at me, being all fancy and stuff. Like I do it every day or something.

Chocolate Cups

Chocolate Cups

Chocolate Cups
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?


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.

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