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

Chef Mark Abernathy

Loca Luna & Red Door{}

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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

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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.

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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.

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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.

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

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