This pots de crème recipe works every time, is easy to make in a blender, and tastes great. Make it as a dessert and freeze the rest!
– 2 egg – 2 egg yolk – 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
Use a blender to mix the sugar, egg yolks, eggs, and vanilla. Add the cream. Attach the lid securely and blend for 30 seconds, or until the mixture is a light yellow colour all over.
Stir chocolate, Kahlua, and orange juice in a small, heavy-bottomed saucepan every minute or two over low heat. Remove the pan from heat and stir until 90% melted, 4–6 minutes.
Pour melted chocolate into the blender. Scrape sides halfway through and blend on high speed for 1 minute. Evenly divide the mixture into small glasses or ramekins/bowls.
Put the servings in a container with a lid or use plastic wrap to cover the tops. Keep in the fridge until ready to serve (at least an hour, preferably two or more), or freeze for later.
If you put mousse in the fridge, it will last up to five days. If you freeze it, it will last up to three months. Before serving, let the mousse sit at room temperature for at least fifteen minutes.