Aired March 5, 2010
- 2 teacups or small champagne glasses
- 2/3 cup whole milk
- 1 egg
- 3 tablespoons sugar
- Pinch of salt
- 1 cup semisweet chocolate chips
- 2 tablespoons Frangelico (hazelnut liqueur) or Grand Marnier (orange liquor)
- 1/2 cup whipping cream
- Edible flowers (found in produce department) or candied violets, for garnish (optional)
Heat milk in a small pan over moderate heat until it comes to a boil. In a blender or food processor combine egg, 2 tablespoons of sugar, a pinch of salt, semisweet chips and liqueur, using the low setting. 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. Spoon into 2 teacups and chill.
When ready to serve, whisk cream until soft peaks form, about 1-2 minutes, then sprinkle in 1 tablespoon of sugar and whisk to combine. Top chocolate filled teacups with whipped cream and garnish each cup with an edible flower or candied violet. Place cups on saucers and serve with teaspoons.