Vincent Price's Pot de Crème Chocolat (Individual Chocolate Mousse)

Ingredients

• ½ lb semi-sweet chocolate bits
• 5 tbsp cold water
• 1 tbsp instant coffee
• 5 eggs, separated
• 2 tbsp light rum
• ½ cup heavy cream
• 2 tsp sugar
• 2 tsp ground almonds
• 2 tsp coffee liqueur

Method

1. In the top of a double boiler, heat the semi-sweet chocolate bits, cold water and instant coffee. Separate 5 eggs. Beat the yolks into the melted chocolate mixture, then beat in the light rum and allow the mixture to cool slightly.
2. In a separate bowl, beat the egg whites to soft peaks. Fold into the chocolate mixture. Pour into eight cups with lids. Refrigerate 24 hours.
3. Whip the heavy cream until thick. Add the sugar, ground almonds and coffee liqueur. Whip until the cream holds its shape. Serve over the pot de creme.

Notes

Vincent Price, gourmet cook and coauthor of "A Treasury of Great Recipes," says this chocolate treat "tastes like heaven."

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom