Dessert Pot de Crème – chocolate cream

Ingredients:

Pot De Cream

• 350 g chopped dark chocolate
• 2 teaspoons of cognac
• 1 tsp vanilla extract
• 1 pinch of salt
• 4 eggs at room temperature
• 240 ml (1 cup) very hot strong coffee
• Cognac Whipped Cream, recipe included
• Chocolate bar, for shavings

Cognac whipped cream

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tbsp. cognac

Preparation:

1. Place the chopped chocolate in a blender. Add the cognac, vanilla, salt, and eggs and turn the blender on.
2. While everything is blending, remove the round plug from the blender lid and slowly pour in the very hot coffee. (To achieve the right consistency and texture, the coffee needs to be as hot as possible.) Blend for about 20-30 seconds, until the mixture is smooth and most of the chocolate chunks are no longer visible.
3. Pour the mixture into 3 large glasses or 10 small coffee cups, leaving enough room for the whipped cream topping (prepared later). Refrigerate for 3-4 hours to allow the cream to set.
4. Before serving, top with cognac whipped cream and garnish with chocolate shavings.

5. Cognac Whipped Cream:

   
   In the bowl of a stand mixer fitted with a whisk attachment, beat the cream with the sugar until slightly stiff peaks form. Pour in the cognac and mix.