Sunday, July 19, 2009



•2/3 cup whole milk
•1 egg
•2 Tbsp. sugar
•Pinch salt
•1 cup semi-sweet chocolate chips
•2 Tbsp. hazelnut syrup
•4 demitasse cups
•1 cup whipping cream
•2 Tbsp. sugar
•Mint sprigs, for garnish, optional

A) When planning your menu, make this dessert first to allow these chocolate cups to set and chill.

B) Heat milk in a small pan over moderate heat until it comes to a boil.

C) In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips and syrup. Run processor or turn on blender to low setting.

D) 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.

E) Spoon chocolate into 4 demitasse cups and chill.

F) After dinner, beat cream until soft peaks form.

F) Add a little sugar and beat to combine.

G) 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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