I think Pots de Creme are the ultimate comfort food - perfect for the events of the past few weeks around here. I'm not going to pretend that we are not still grieving the death of my friend, Lynn. The loss feels like the elephant in the room that is so present and just clamoring to come out with every word I type on this blog. It could be easy to just push forward, fast-paced, ever onward but in the center of all the movement is this dwelling place where my thoughts keep returning to her - and the wake of all those she leaves behind - her girls, husband, parents, siblings and friends. She is so dearly missed.
Researchers seem unable to decide if the benefits of comfort food are psychological or physiological but comfort foods often promote feelings of serenity and well being. Certain foods, like this recipe for Pots de Creme, has a way of comforting the soul.
I'll never forget the first time I had Pots de Creme. I was at an adult "tea party" and our hostess had made each chocolate pot in a tea cup. When the assortment of mish-mashed tea cups were presented it was such a site to behold. When it was first unveiled I thought we were about to sample a gourmet chocolate pudding and this was the furthest thing from that! I quickly begged for the recipe after the first bite. She laughed embarrasingly about how simple it was to throw together. The chocolate creme' was heavenly - so rich and divine!
Once I discovered the ease of making this recipe, it became a dessert staple. Miss Bella mastered the recipe at age 10 and can whip it out at a moment's notice, satisfying the slightest chocolate craving.
Pots de Creme
Ingredients:
12 ounces semisweet chocolate chips or dark chocolate chips
4 large eggs, at room temperature
1 cup of very hot strong coffee (I have also used espresso powder with boiling water here)
2 teaspoons of vanilla, almond extract or even orange flavored extract
1 dash of salt
Instructions:
1. Place the chocolate chips into your blender with the cracked eggs, vanilla and salt. Pulse until the chocolate chips are chopped.
2. While the blender is on, gently pour the hot coffee in the top of the blender in a steady stream and blend until it is smooth.
3. Pour the chocolate mixture into the serving cups, jars, glasses or tea cups. Refrigerate for three hours until firm.
Optional: Serve topped with 1 cup heavy cream whipped with 2 tablespoons of sugar and top with a little fresh rosemary for a great display. I also like to serve with a sugar cookie on the side.
