4large room temperature eggsas fresh as you can get
1tablespoongluten free vanilla extract
1cupfreshly made HOT espressoI used decaf because of my kiddos
In a blender, place chocolate chips, eggs, vanilla and salt. Blend until chocolate is broken into very small bits. Scrape down sides of blender.
Replace cap on blender, removing center pour disk in lid. Turn blender on to medium speed and slowly pour the hot expresso into the blender through the lid opening. Blend for 1 to 2 minutes until chocolate is melted and mixture is smooth.
Pour mixture into serving cups (I used 4 ounce canning jars for 8 servings, but use 3 ounce ramekins for 12 servings). Chill in the refrigerator 3 to 4 hours until set. Eat. Swoon.
Gluten Free Dairy Free Chocolate Espresso Pot de Crème —http://angelaskitchen.com/2012/09/19/gluten-free-dairy-free-chocolate-espresso-pot-de-creme/