Chocolate Cups with Whipped Cream (Rachael Ray) |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Ingredients:
2/3 cup whole milk |
1 egg |
2 tablespoons sugar |
pinch salt |
1 cup semi-sweet chocolate chips |
2 tablespoons hazelnut liqueur or dark rum |
1 cup whipping cream |
2 tablespoons sugar |
mint sprigs, for garnish, optional |
special equipment: 4 demitasse cups |
Directions:
1. Heat milk in a small pan over moderate heat until it comes to a boil.
2. 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.
3. 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.
4. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
|
|