Andrew Siwko’s Blog #2

This dessert may remind you of the traditional French Pots de creme. The mixture is very liquid when just made, but it becomes firm after chilling several hours or overnight in the refrigerator.

1/2 pint well-chilled heavy cream
1/2 cup sugar
1/4 cup water
2 eggs
6 ounces semisweet chocolate bits (Nestle morsels work nicely)
1/2 teaspoon instant coffee
Pinch of salt
2 tablespoons Grand Mariner (or 1 teaspoon orange extract and 1 tablespoon brandy) (OR use rum, the orange gives it a Tootsie Roll taste)

With metal blade in place, pour chilled cream into bowl of food processor. Process until thickened, about 35 seconds. While holding blade down with spatula, empty cream into a bowl and set aside. Do not wash bowl.

Heat sugar and wlater in a saucepan until sugar dissolves and mixture comes to a boil. Using metal blade again, add eggs, chocolate bits, coffee and salt to work bowl. Process several seconds. With machine running, pour syrup carefully through feed tube and process until smooth, about 20 seconds. Add Grand Marnier and process 20 seconds more.

Place whipped cream on chocolate mixture. Pulse processor on and off until cream disappears. Transfer mixture to individual dessert cups or to a serving bowl. Decorate with additional whipped cream before serving, if desired.

Makes 6 servings.