Pots de Crème a Orange
Serves 8- 10
Prepare 4 hours in advance
- 12 ounces semisweet chocolate chips
- 4 eggs room temperature
- 3 teaspoons Cointreau orange Liqueur of Grand Marnier
- Pinch salt
- 2 ounces very strong coffee steaming hot
- 1 cup heavy cream
- 2 TBSP powdered sugar
- 1 tsp. pure vanilla extract.
- Orange peel for garnish
- shaved chocolate for garnish
Place the chocolate chips in a blender. Crack in the room temperature eggs and add Cointreau and salt.
Pulse until the choc. Chips are partially pulverized.
With the blender running, carefully pour in the very strong very hot coffee in a steady stream through the opening in the blender lid. (This is A GREAT trick for making hollandaise sauce as well)
As the coffee melts the chocolate the mixture will become smooth. When the mixture is very smooth pour into mini mason jars of espresso cups
Place the jars covered in the refrigerator at least 4 hours.
Whip cream with vanilla and powdered sugar until whipped cream is firm. (Tip: chill whipping bowl and beater ahead of time)
Garnish each jar with whipped cream, shaved chocolate and orange peel or zest.