Chocolate Cups with Whipped Cream (Pots de Creme)

Aired February 14, 2008

Serves 4 servings in demitasse cups, 2 servings in tea cups
4 demitasse cups
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
1 cup whipping cream
2 tablespoons sugar
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.

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.

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.

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