Sunday, October 4, 2015

Pots Au Chocolat With Caramel and Sea Salt


                         


 If you are saying to yourself  "I shouldn't" let me give you a few reasons why you should:
  1. It is Sunday
  2. It is Fall
  3. It is gluten free
  4. You got out of bed this morning and I bet you changed your underwear
This is such a decadent dessert, yet fast and easy.  Not a combination you come across everyday.
 
Pots Au Chocolat With Caramel and Sea Salt:
Pour 1 1/4 cup heavy or light cream in sauce pan over low heat until skin forms-about 15 minutes
Put one whole egg in the blender with 1 1/2 cups of milk chocolate chips and 2-3 tablespoons of coffee.  Blend ingredients, add warm cream and blend again.  Pour into individual dishes (about 5 small) and chill for at least three hours. Before serving, drizzle with caramel (I just melted some caramel candies) and sprinkle with sea salt.
 



For an even richer dessert, use dark chocolate chips instead of milk chocolate and Kahlua, instead of the coffee.  I love it this way too, but the chocolate must be cut with some whipped cream, or a cookie, so just keep that in mind.

No comments: