Recipe courtesy of Rachael Ray.
Ingredients
4 demitasse cups (I used ramekins)
2/3 cup whole milk
1 egg
2 tablespoons sugar
A pinch of salt
1 cup semisweet chocolate chips
2 tablespoons Frangelico (hazelnut liqueur) or dark rum (I skipped)
1 cup whipping cream
2 tablespoons sugar
Edible flowers (found in produce department) or candied violets, for garnish (optional) (I skipped)
Yields: 4 servings in demitasse cups, 2 servings in tea cups
Preparation
Heat milk in a small pan over moderate heat until it comes to a boil. Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips and liqueur. Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend 1 minute, until smooth. Pour the mixture into the demitasse cups and refrigerate at least 30 minutes. Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine. Top each chocolate cup with a dollop of cream and garnish with an edible flower or candied violet. Place cups on saucers and serve with demitasse spoons alongside.
