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Sunday, January 13, 2008

Mocha Pot Du Creme

The Altitude Adjustment Section
Here is another one of those foolproof desserts worth adding to your repertoire. It's French, it's rich and chocolaty, and it never goes into the oven. It’s from my newly recovered cookbook from the ladies of the Ravinia festival in Chicago called Noteworthy.

12 ounces dark chocolate
1 1/2 cups strong coffee or espresso
2 tablespoons sugar
1/8 teaspoon salt
2 eggs
2 teaspoons vanilla
1 cup whipped cream for garnish

In the top of a double boiler, melt chocolate in 1/2 cup coffee. Stir till smooth and remove from heat. In the food processor, combine sugar, salt, eggs and vanilla. Bring remaining 1 cup of coffee to the boil and add slowly to stuff in food processor. Add melted chocolate, Blend 1 minute more. Now pour into eight 4-ounce ramekins and refrigerate. Top each with whipped cream and sprinkle with grated chocolate.