84
      Thursday
      84 / 69
      Friday
      82 / 67
      Saturday
      84 / 67

      Chocolate Grand Marnier Pots de Crme, 4/17/13

      Chef Mark Abernathy

      Loca Luna & Red Door{}

      {}{}{}{}{}{}{}{}{}{}{}{}

      SIMPLE BLENDER VERSION

      • 12 ounces semi-sweet chocolate chips (2 cups)
      • 4 whole eggs, room temperature
      • 1 teaspoon vanilla extract
      • 2 teaspoons Grand Marnier liqueur
      • Pinch of salt
      • 8 fluid ounces, strong boiling Hot coffee

      {}

      Let the eggs & chocolate come to room temperature. Place the chocolate chips into a blender. Follow this with the eggs, the vanilla and the liqueur. Add a pinch of salt. Turn on the blender and blend for @ 1 minute.

      {}

      Then, while blender is running, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

      Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

      {}

      Pour the mixture into your serving glasses or small cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set. Garnish with whipped cream and shaved chocolate curls.

      {}

      Note:{} It's pronounced "Po da Crem"{}

      component-story-more_media_horiz-v1-01
      FOLLOW US ON TWITTER