Name: Pots de Crème
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 18
Cuisine: French
Ingredients: 2 eggs; 2 egg yolks; 2 teaspoons vanilla extract; ½ cup sugar; 16 ounces heavy cream; 12 ounces semi-sweet chocolate chips*; ¼ cup Kahlua or Crème de Cocao or Amaretto or orange juice; 2 tablespoons orange juice

Ingredients

18 serv.

2 eggs
2 egg yolks
2 teaspoons vanilla extract
½ cup sugar
16 ounces heavy cream
12 ounces semi-sweet chocolate chips*
¼ cup Kahlua or Crème de Cocao or Amaretto or orange juice
2 tablespoons orange juice

Instructions

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1 In a blender, combine the eggs, egg yolks, vanilla and sugar. Pour in the cream. Securely attach the lid and blend for 30 seconds, until the mixture is uniformly pale yellow.
2 Next, melt the chocolate, Kahlua and orange juice in a small, heavy-bottomed saucepan over very low heat, stirring every minute or two. Once the chocolate chips are about 90% melted, about 4 to 6 minutes, remove the pan from the heat and stir until the mixture is silky smooth.
3 Add the melted chocolate to the blender. Blend on high speed until smooth, about 1 minute, scraping down the sides halfway through.
4 Divide the mixture evenly between small glasses or small ramekins/serving bowls. Either place the servings in a container with a lid or cover the tops with plastic wrap. Refrigerate until serving time (at least 1 hour, ideally 2+) or freeze for later. Refrigerated mousse will keep well for up to 5 days; frozen mousse will keep well for up to 3 months (allow the mousse to rest for at least 15 minutes at room temperature before serving).