No Bake Pots de Crème

submitted by Kathy Lindenbaum

preparation time: 20 minutes

makes six ½ to ¾ cup servings

1¼ cups strong coffee liquid*

1 12-ounce package of mini chocolate chips

3 extra large eggs (or 4 large eggs)

1 tablespoon vanilla

¼ teaspoon ground cardamom

1 pinch flaked sea salt

Candy sprinkles or candied ginger (optional)

Whipped cream (optional)

Heat the coffee mixture in a pot or microwave until almost boiling.  You want it to be very hot, but not boiling.

Put all other ingredients in a high-speed blender. Blend on low and gradually increase to high to mix all ingredients. Continue blending until almost smooth, but if it starts to turn to sludge, turn off blender and get a knife or spatula and dislodge the sledge and add a little of the very hot coffee mixture. 

Carefully turn on the blender again at low, gradually increasing speed up to high.

Once mixed, with blender still on high, carefully open top small cap of blender cover and very slowly pour – in a thin stream –  the coffee mixture into the blender.  If the coffee mixture has cooled be sure to reheat it to very hot before pouring it in at this last step. 

Blend until smooth. If the mixture gets too thick and won’t blend, dislodge, as above, with a spatula before adding in all the hot liquid.

Spoon into small cups or heat-proof bowls.  Refrigerate at least 4 hours.  Serve cold.  Garnish with candy sprinkles, whipped cream, etc.

*If you want, you can make up ¼ cup of this mixture with half & half (though it’s already quite rich as is), or bourbon, rum, grand Marnier, etc. You might want to consider using decaf coffee because there’s already caffeine in the chocolate.