Ingredients
  • 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
  • 2 teacups or small champagne glasses
Preparation

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, espresso powder, a pinch of salt, semisweet chips and whiskey 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 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 teacups with whipped cream. Place cups on saucers and serve with teaspoons.