There’s no doubt I’ve been pretty absent on here for several months. There have been plenty of times that I have wanted to bake and test and type all about it, but life just seems to get in the way these days! Summer came and went. Another year of school is well underway. Fall has begun and the weather has turned cold and crisp. Aaron and I are currently expecting our second little girl, due in March!
Life just seems to get in the way sometimes…in a good way.
Two years ago we started what we affectionately call “Family Dinner” with two of our dearest friends. We gather together every Monday night for dinner, coffee, dessert, and fellowship, and it is many times the very best part of my week. We very seldom cancel our lovely little get together. The week we were moving into our new home we ate take out food on torn up wood floors at a table made from saw horses and a large piece of plywood. When I had my first little one we all gathered around the couch where I was recuperating and devoured burritos and enchiladas from our favorite hole in the wall Mexican restaurant. This last week marked our two year anniversary of our weekly dinners, and we celebrated by going out for dinner. It was delightful!
For dessert I tried out The Pioneer Woman’s Pots de Creme and it was absolutely heavenly. At first glance I was super selfish and wished that there was more to split between all of us, but once we started eating it and realized how incredibly rich it was, I couldn’t even finish what I had!
If you’re looking for an easy but fancy looking dessert to try out, this is the one for you! I almost always have these few ingredients on hand, so it’s a great dessert to pull out of your hat the day of.
I’m so thankful that even when life seems to fly by with the seasons, some things are certain.
Pots de Creme
The Pioneer Woman
- 12 ounces semi-sweet chocolate chips
- 4 whole eggs, room temperature
- 2 tsp vanilla extract ( or liqueur)
- pinch of salt
- 8 fluid ounces of strong hot coffee
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.
Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!