This recipe contributed by Candace Lockett, LMC TA Kaylee Lockett's mother.  When she says use the highest quality free range eggs you can find, she means it - when I was a kid she would send me into the backyard to take them directly out from under the chicken!  -KL

I don’t remember which friend or family member gave me this recipe because it’s so easy, I’ve never written it down. Years ago when I asked my family what to call it, one of them suggested “the secret to happiness” and the room agreed, nodding, licking spoons and scraping bowls. 

In a cup, bowl, or ramekin, it is a rich chocolate custard. In a pie crust… it’s a rich chocolate pie. 

Use the highest quality free range eggs you can find or purchase pasteurized since they won’t be cooked, or substitute 1 cup of pressed and pureed soft tofu for the eggs to make an eggless vegan version.

Ingredients:

1 12 oz. bag semi sweet chocolate chips (Ghirardelli, or whatever you can find)

4 eggs (pasteurized or free range)

8 oz. strong, hot coffee. 

1 tsp. vanilla 

Optional:

pre-cooked pie crust (Graham and chocolate cookie crusts really shine here.)

whipped Cream

chocolate shavings

strawberries or raspberries

Method:

1. Add all ingredients to blender and blend until smooth. 
2. Pour into 6 ramekins, jelly jars, or one pre-baked pie crust.
3. Refrigerate at least 2 hours until “set.” Time will vary depending on your container.
4. Top with whipped cream, chocolate shavings, and/or berries if desired.