Chocolate Coffee Pots de Creme with Ronnie Burkle from SoDel Concepts

2 Cups Heavy Cream
4 Egg Yolks
1 Cup Chocolate Chips
1 T. Instant Coffee

Plus, all the toppings of your choice.

Bring heavy cream just up to a boil. Turn off the heat and whisk in the instant coffee. Next, whisk in the egg yolks one at a time. Mixture should be slightly thicker then heavy cream and should coat the back of a spoon nicely. Rapidly whisk in the chocolate chips until you have a smooth consistent mixture. Pour the pots de crème into which ever serving vessel you have to offer. Could be a ramekin, a small creamer pitcher, or a mason jar. Allow to cool for at least 4 hours before serving.

You’ll want to try these little cups of heaven, trust us.