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It seems these days many people are on special diets, like lactose free or gluten free, and of course the common ones watching fat and sugar. I think the gluten free is the most difficult to cook for. We use flour for so many recipes. I now have a granddaughter who has started on a gluten free diet and feels much better since she’s been on it, but making a dessert without flour is sometimes a challenge. So when my friend Sharon Hanson served a dessert that was gluten free when I was guest at her home, I immediately asked for the recipe! I also really liked it. What’s not to like when it’s rich, chocolatey, smooth and easy to make? I hope that you will enjoy it too.
12 oz. semi sweet chocolate chips
4 room temperature eggs
1/4 tsp. salt
2 tsp. triple sec liquor (you could substitute 1 tsp. orange extract, if you wish)
1 tsp. vanilla
1 cup strong very hot coffee
In blender mix the chocolate chips, eggs, salt, triple sec and vanilla. Pulse until blended, then slowly add the 1 cup strong hot coffee. Blend until well mixed and smooth. Pour into fancy glasses, depending on your appetite, 6-8 glasses (it’s a rich dessert). Chill at least 2 hours or even overnight. Serve with whipped cream or whipped topping with a sprinkle of orange zest. I figure the hot coffee cooks the eggs.
Have a great week!