Chocolate Cups & Whipped Cream

A quickie pot de creme! The texture is in the fatty milk and all the flavor is in the chocolate so choose wisely. I haven't tried rum or hazelnut liqueur but in the past, Kahlua and Amaretto have been way too sweet.
2/3 C whole milk (used 2% and it was ok, but the velvety factor wasn't quite there)
1 egg
pinch salt
1 C semi-sweet chocolate chips
2 Tbsp hazelnut liqueur or dark rum
4 demitasse cups or 2 wide rimmed mugs

2 C whipping cream
2 Tbsp sugar
Mint sprigs for garnish (optional)

Heat milk in a small pan over moderate heat until it comes to a boil.

In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.

Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.

Makes 4 individual sized cups

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