Mandarin Pots de Creme
1-1/2 cups semi-sweet chocolate chips
1/4 cup sugar
3 Tablespoons hot strong coffee
2 egg yolks
1 cup heavy cream, scalded
4 Tablespoons orange brandy
1 eleven-ounce can mandarin oranges, drained
Place chocolate chips, sugar, coffee, eggs and egg yolks in a blender.
Turn blender on high; immediately pour in hot cream in a steady stream.
Add brandy and blend for one minute on high.
Pour into dessert glasses, custard cups, or pots de crème.
Chill three hours or until set.
Garnish each serving with an orange segment.
Pairs Well With
NOTE: Navel orange segments marinated in orange brandy may
be substituted for mandarin oranges.