Make your dessert first for this menu to allow these chocolate cups to set and chill. This recipe is a no-bake pot de creme, no kidding.
Recipe courtesy of Rachael Ray
Episode: A Dozen Roses
Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream
Total:
10 min
Active:
5 min
Yield:
4 servings in demitasse cups
Level:
Easy
Total:
10 min
Active:
5 min
Yield:
4 servings in demitasse cups
Level:
Easy

Ingredients

Directions

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.

Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

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