My friend Maggie has been making and raving about this recipe for years, but I had not made it, assuming it was labor-intensive. Well, I was completely wrong. You will love this easy and decadent recipe if you enjoy dark chocolate. However, if you are not used to coffee or dark chocolate, this recipe might be slightly bitter. We like to top ours with homemade whipped cream (use coconut for dairy-free), fresh fruit, and mint.

In full disclosure, we have no clue where this recipe originated from, but would love to give credit to the magician who created it.


12 oz semisweet chocolate chips (Enjoy Life Brand is our favorite)

4 eggs, at room temperature

2 teaspoons vanilla extract

pinch of salt

8 oz very hot coffee


  1. Add chocolate chips to a high-powered blender.
  2. Add cracked eggs, a pinch of salt, and vanilla to the blender.
  3. With the lid on, pulse the chocolate chip and egg mixture a few times until coarsely chopped.
  4. Turn the blender on and pour the hot coffee in a steady stream until the chocolate is melted and smooth.
  5. Pour a small serving size into small mason jars, cups, or wine glasses.
  6. Refrigerate for 2 to 3 hours or until firm.
  7. These can be served as they are, but we prefer adding a bit of coconut whipped cream, mint, and berries.


Chocolate is high in everything, from phenols, histamine, oxalate, and even glutamate to a lesser extent. While we do not react to it, some might. Additionally, we use decaf as caffeine can deplete GABA.