Pots de Creme
First of all, as PW would call them, the "Cast of Characters".
Here we have blender, vanilla, eggs, semi-sweet chocolate chips, salt (not pictured), and, a surprise addition, a sandwich baggie full of Oreo cookie crumbs that happened to be hanging out in my freezer! (Also not pictured, piping hot coffee, as I didn't want it to cool while I was picture taking).
Step One is to pour 12 ounces of semi-sweet chocolate chips into the blender. You may notice that I have more than one 12 ounce bag, but that's because we have a big family and I made a double batch. I was worried that one wouldn't be enough for everyone! I also added half a bag of my Oreo cookie crumbs to this step.
On top of the semi-sweet chocolate,
you crack in four room temperature eggs
(very important step, eggs MUST be room temp.
Set them out for half an hour or so before putting it all together).
Can't forget, 2 teaspoons of vanilla and a pinch of salt.
Turn on the blender and let it start to mix. And apparently I forgot to take a picture of the coffee...though I did have my hands full with a coffee can lidded blender and a cuppa steamin' Joe. Yes, while the blender is going, open up the pour lid in the center (that is if you haven't lost your blender lid and are now using a coffee can lid), and steadily pour in a stream of hot, strong coffee. Blend until everything is well mixed and you no longer hear or see bits or chunks of chocolate. Blend for a few more seconds, and pour into cups to chill.
Fill the cups about halfway to leave room for the whipped cream later, and chill for a few hours until they mixture is set. I will show pics of the totally finished served product after supper tonight!
(We're headed to town for Becca's first orthodontic appointment and the kids are going to be home, so I wanted to make sure it was a clear and succinct message!)