Decadent Duo: Chocolate Cups With Whipped Cream

Annie discovered this Rachel Ray recipe, and Carson loved it enought to use it when she was catering in San Diego. Trader Joe’s sometimes has little chocolate cups that you can use to serve it in. Otherwise, a little custard or espresso cup works fine -- very rich! Terry always eats a second one after our guests leave.

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 (I never put this in)
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional

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.

Source: Annie