Prep 10 mins
Cook 5 mins
Courtesy of Rachael Ray. If you use teacups, this recipe will yield 2 cups, rather than 4.
- 158.51 ml whole milk
- 1 egg
- 29.58 ml sugar
- 0.25 ml salt
- 236.59 ml semi-sweet chocolate chips
- 29.58 ml hazelnut-flavored liqueur or 29.58 ml dark rum
- 236.59 ml whipping cream
- 29.58 ml sugar
- mint sprig, for garnish (optional)
- When planning your menu, make this dessert first to allow these chocolate cups to set and chill.
- 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 the egg and melt the 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.
- Place cups on saucers and serve with demitasse spoons.
- If you use teacups, this recipe will yield 2 cups, rather than 4.
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.
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!