Today I had to make desserts for a banquet that I'm attending tonight - it's actually a fundraiser to raise money for a worthy cause, Mission 2540, of which I sit on the board of directors. (There's also a link to our blog in my sidebar, if you're so inclined.) I decided to do something chocolatey, and easy, and goooooooooooooooooood: Pots de Creme. Because I love you all so much, I will show you a recipe that I haven't been able to make in a while, due to the untimely demise of my blender. (There was an ugly dacquiri incident, and I'd rather not talk about it.) Anyway, I got a new one and I present to you:

Pots de Creme (Which in West Texas is pronounced Pots day Creem, but is actually pronounced like the title. You can do whichever makes you happiest.)


Cast of Characters

1 kick ass blender (This is not for your run of the mill, pansy blenders)
4 eggs
12 oz. Semi-sweet chocolate chips
pinch salt
2 tsp Kahlua (Or vanilla, if you prefer. I, as you well know, am all about the decadence.)
8 oz strong, HOT coffee.

First of all, and this is important, you have to bring the eggs to room temperature. If you don't, the mixture won't blend correctly. And who doesn't hate a badly blended pot of Chr(pleghm sound)ehm? It crawls all over me, don'tcha know.

So. Add the chocolate chips, eggs, salt, and Kahlua in the blender and fire her up. Once it gets going, take the little plastic insert in the lid out and pour the 8 oz. of HOT coffee slowly into the blender cup.

Like so.


Let it go for a minute or so. It's a marathon, not a sprint. Be patient. The texture of the Creme depends on it.


Then pour it in a pretty glass (or not a pretty glass, it eats just the same). You may ignore the pretty if non-functional stuff in the background.

Chill for 3 or four hours. (This goes for you, too. While the little 'Po's are in the fridge, go have a bubble bath. Kick up your feet and read the newest InStyle Magazine. Have a diet coke. Drink the rest of the pot of coffee. Whatever floats your boat.

After they've chilled, squirt them all with whipped cream.


I would like to say that I made whipped cream from scratch, and normally, I would have. But I have to make 20 of these suckers, so I opted for ease, rather than perfection. Reddi Whip, y'all. Fill 'er up. Under no circumstances will you squeeze the nozzle directly into your mouth. Have a little self control, already. Do NOT do it. I'll be watching.

No, really. Who am I kidding? If you're at all concerned about self control, you wouldn't be making this dessert. Fill up your mouth with that fake whip cream goodness, you crazy kids.


Make some chocolate curls. (Carrot scraper/potato peeler and a Hershey bar... art.)


Garnish with the chocolate curls and maybe a peppermint stick.

Yummy.