Pots de Creme

Directions

1. 1
   Place the chocolate chips in a blender.
2. 2
   Add the brandy, vanilla, salt and eggs and turn on the blender.
3. 3
   While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee.
4. 4
   (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.)
5. 5
   Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds.
6. 6
   Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later.
7. 7
   Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
8. 8
   Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate
9. 9
   Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks.
10. 10
    Add the brandy and mix in.