• 2/3 cup whole milk
  • 1 egg
  • 3 tablespoons sugar, divided
  • 2 teaspoons espresso powder
  • Pinch of salt
  • 1 cup semisweet chocolate chips
  • 1 shot Irish whiskey
  • 1/2 cup whipping cream


Bring milk to a boil in a small pan over moderate heat. In a blender or food processor using the low setting, combine egg, 2 tablespoons of sugar, espresso powder, salt, semisweet chips and whiskey. With the machine off, add 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 teacups or champagne glasses, and chill.

When ready to serve, whip cream until soft peaks form, about 1-2 minutes. Sprinkle in remaining tablespoon of sugar and combine.

Top chocolate-filled cups with whipped cream, place cups on saucers and serve with teaspoons.