Chocolate Graveyard Pots de Creme

printable recipe from www.lolfoodie.com

Servings: 3-4 (half-cup servings)

7 ounces of semi-sweet baking chocolate (or milk chocolate if you prefer)
1 egg + 1 egg yolk
1 1/4c heavy whipping cream
2 tbs Kahlua (or other coffee-flavored) liqueur
1 tsp vanilla extract
1/2c crushed Oreos
4 Pepperidge Farm Milano Cookies
(optional) Edible pen or black icing to pipe text on the “tombstone” cookies

Special equipment:

Food thermometer
Blender or food processor

Instructions

Start by processing the chocolate in your blender or food processor until it is finely chopped. Get all of the chocolate out of the blender you can. Pour it into a small bowl and set aside.
Put the egg and yolk into the blender or food processor and blend until just beaten. Leave it in there, and tell you’ll BRB.
Heat the cream in the microwave until it boils – about 3 minutes.
Pour a tiny bit of the cream (a few tablespoons) into the blender with the eggs. Process. Keep going with about 1/3c of cream at a time. The goal is to not scramble the eggs with the hot cream.
Check the temperature of the mixture with a thermometer. If the temperature is under 160, pop it pack into the microwave in 20-second intervals until it reaches 160 degrees.
Combine the chocolate, hot cream/egg mixture, Kahlua, and vanilla extract in the blender; pulse until smooth.
Pour out into small ramekins or glasses and refrigerate for about an hour.
Add the crushed Oreos on top before serving, and push a “tombstone cookie” into the chocolate.

Make-ahead note: These can be made up to a day in advance of your party. Their texture is at its best after they sit out for about 30 minutes if they have been refrigerated overnight, which is perfect for entertaining!