2/3 cup whole milk
1 egg
2 tablespoons sugar
pinch salt
1 cup semi-sweet chocolate morsels (I use Guittard or Ghiradelli)
2 tablespoons Frangelico (hazelnut liqueur) or good quality dark rum
1 cup heavy whipping cream
1-2 tablespoons confectioner's sugar, to taste
In a small pan over medium heat, heat the milk until it begins to boil. In a blender, add the egg, sugar, salt, chocolate morsels, and liqueur; blend until the morsels are chopped. With the blender on a low speed, pour the hot milk in a slow and steady stream into the chocolate mixture, allowing it to blend until smooth (about one minute) - the heat from the milk cooks the egg and helps to melt the chocolate. Pour the mixture into demitasse cups (small teacups) or small ramekins and refrigerate (lower shelf) for about 2 hours or more.
When ready to serve, whip the heavy whipped cream with an electric mixer into stiff peaks, adding the confectioner's sugar to taste. Spoon on top of the pots de crème and garnish with fresh mint leaves or sliced strawberries, for a special touch! Serve cold. Serves 2.
Email
Facebook
Google
Twitter
Favorites
More
Advertisement