Chocolate Cups With Whipped Cream

Total Time
Prep 10 mins
Cook 5 mins

Courtesy of Rachael Ray. If you use teacups, this recipe will yield 2 cups, rather than 4.

Ingredients Nutrition


  1. When planning your menu, make this dessert first to allow these chocolate cups to set and chill.
  2. Heat milk in a small pan over moderate heat until it comes to a boil.
  3. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips and liqueur.
  4. Run processor or turn on blender to low setting.
  5. Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate.
  6. Process or blend 1 minute, until smooth.
  7. Spoon chocolate into 4 demitasse cups and chill.
  8. After dinner, beat cream until soft peaks form.
  9. Add a little sugar and beat to combine.
  10. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
  11. Place cups on saucers and serve with demitasse spoons.
  12. If you use teacups, this recipe will yield 2 cups, rather than 4.
Most Helpful

Such an easy elegant dessert. Consistancy wasn't of "pudding" as previous review states - it's much more like a sturdy mousse. I leave the liqueur out of the mousse and opt to add it to the whipped cream.

*sugar n' spice* October 21, 2009

Decandent! I made 3 servings from this recipe: I used three 4 oz custard cups, chilled for 4 hours, added a dollop of real whipped cream with a few chocolate chips for garnish. The consistency is like a thin pudding but rich in chocolate taste. Great for a light dessert after a luncheon or dinner. It's easy and time effecient, though you can't tell it by the taste! Like I said...decadent! Thanks for posting; this is a keeper!

TheDancingCook February 21, 2008