This recipe came from Pioneer Woman
Ingredients
§ 12 ounces, weight Semi-Sweet Chocolate Chips
§ 4 whole Eggs, Room Temp
§ 2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
§ 1 pinch Salt
§ 8 ounces, fluid Strong Hot Coffee
Preparation
Instructions
First thing to do is to take your eggs out
of the refrigerator ahead of time and let them come to room temperature before
starting.
When eggs are at room temperature you can
begin by placing the chocolate chips into a blender. Follow this with the eggs
and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.
While it is blending, 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 little demitasse 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.
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