A collegiette can only survive on ramen and Cheetos for so long. Sometimes we like to let our hair down from that comfy top know and leave behing our sweats and yoga leggings for a classy dinner. But only for a few minutes! We really don’t have that much time between exams, papers, homework and classes.
When I found this quick-and-easy recipe, it became one of my favorites. I love how it the French name just rolls off my tongue, and how delicious it is. It’s rich and decadent, a mix of dark coffee and dark chocolate.
To make these, you’ll need a blender and a coffeepot, and a fridge to set the pots de crème:
- 12 ounces semisweet chocolate chips (About two bags of Nestle Semisweet Chips)
- 4 eggs at room temperature
- 2 tsps. pure vanilla extract OR 2 tsps. cognac, Cointreau, Grand Marnier, etc.
- Pinch of salt
- 8 ounces freshly-brewed, extra-hot coffee
- Whipped cream as a topping – optional
You literally will not believe how easy it is to make this dessert. In essence, you blend together the chocolate, eggs, vanilla extract (or liquor) and salt until smooth. Add the coffee, blend some more. Pour into bowls or glasses, and cool for 3-4hrs. until firm. That’s it.
Tip: Make sure that the eggs aren’t too cold, and that the coffee is extra hot. Cold eggs will offset the hot cofee and the chocolate won’t melt as smoothly, whereas cooler coffee won’t make the eggs fluff up as much, messing up the dessert’s texture.
No baking, no boiling, almost no work at all. And you can catch up on your chemistry notes while they set. Aren’t you a clever little multitasker? When chilled, top with whipped cream and enjoy!
Pictures and recipe courtesy of The Pioneer Woman.
Disclaimer: I actually DID make these, but they were too darn good. They didn’t last long enough for me to take any pictures!