- 5 egg yolks
- 5 tablespoons white sugar
- 1/4 teaspoon salt
- 3/4 cup heavy cream
- 1/2 cup half-and-half
- 10 ounces bittersweet chocolate, finely chopped
- 1 tablespoon vanilla extract
- 1 cup very strong, very hot coffee
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
08/04/2019
recipepes.com
easy pots de creme, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
