French Silk Pots de Creme: Five-Minute Indulgent Holiday Dessert

by Tammie Hughes

After you’ve spent countless hours preparing savory dishes from scratch this season, enjoy a brief
reprieve with this easy make-ahead dessert, a game changer for the busy entertainer during the holidays.

Ingredients:
6 Ounces Bittersweet Chocolate Chips
2 Tb. Dark Brown Sugar
1 Tsp Pure Vanilla Extract
Pinch of Salt
1 Large Egg
1/2 Cup + 2 Tb Organic Heavy Cream

Instructions:
◦ Add all ingredients to a blender (except the cream) and pulse to mix.
◦ Heat cream in a microwave-safe container (with enough room to bubble and expand) for about 1
minute 45 seconds.
◦ Start the blender on low. Slowly pour the hot, boiling cream into the blender (through the lid
opening) at low speed. Increase the speed to high and blend for 30-45 seconds.
◦ Pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least 3 hours.

Garnish:
Whipped cream, fresh raspberries, fresh mint, shaved/broken chocolate.
You can substitute Bailey’s® Irish Cream for 2 Tb. of the heavy cream.