Pots de crème:
1) 12oz semi sweet chocolate chips
2) 4 large eggs
3) Vanilla bean caviar from half a pod
4) 2 tablespoons kahlua/grand marnier/cointreau
5) 8oz Very strong, very hot coffee
Blitz eggs, chocolate chips, vanilla bean caviar, and liqueur in a blender. When it is as smooth as it can be, slowly trickle very hot coffee in. The mixture will expand and become very much smoother.
Pour into cups of choice, and leave in fridge to set for at least 3 hours. Garnish with a sprig of mint, a dollop of chantilly cream, or an orange rind twist.
250ml whipping cream
1 tablespoon brown sugar
Vanilla bean caviar from half a pod
Whisk cream, sugar, and vanilla bean caviar in a cold bowl with a cold whisk until soft peaks Form. Don’t over whisk.