I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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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!