Photo: Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream Recipe
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.
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
- 4 demitasse cups
- 1 cup whipping cream
- 2 tablespoons sugar
- Mint sprigs, for garnish, optional
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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By IAPrincess
San Diego, CA
on December 28, 2011
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Very easy to make and great results. Resist the temptation to put it into bigger cups. The demitasse size is perfect. I added a bit of vanilla as well as the rum. Next time I'll try some strong coffee for a mocha flavor.
By Dancingpastrychef
Jackson, Michigan
on September 10, 2011
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6 years ago, I put the TV on pause while I made this recipe along with Rachel and WOW was it ever good. SOOOO easy and people think you slaved for hours! I made it twice in 3 days at that time and then have made it several times since. It does take longer to chill through than 30 minutes though- but it's good enough to drink too! I've added a bit of heavy cream to the milk as well since I had it on hand. Memorize this recipe and throw out your other pot-de-creme recipes!! ***Addendum 6 years later- Still making this wonderful recipe. Have used either Frangelico, Grand Marnier, or rum for the liquers at different times. All good, especially Frangelico or rum. Also, I have used other milks other than whole- like 1 or 2 percent from time to time. The desserts still set up very well since it's the egg and chocolate that bind them. Ghirardelli BITTERSWEET chocolate chips are used each time for a very deep chocolate flavor. 3x recipe yields 14 demitasse servings.
By jovanna_2562938
Long Island, NY
on February 05, 2011
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Like others have said, this is a WOW dessert for so little effort. I'm looking forward to making this again but this time with a different twist. Now I have a toddler granddaughter who unfortunately has allergies to dairy and eggs. I will use soy creamer and egg substitute and dairy-free chocolate chips. I discovered this recipe many years ago, and I still remember how happy I was with it following the original recipe. I like putting it in little demitasse cups b/c it's rich enough that you don't want too much more than that--a nice sweet ending to any meal. What's also great is that it's a make-ahead dessert--do it the day before, refrigerate, pull it out when ready. How easy is that!
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