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Chocolate Cups with Whipped Cream (Pots de Creme)

Serves 4 servings in demitasse cups, 2 servings in tea cups

Originally aired

INGREDIENTS
  • 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)
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.

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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