Chocolate Cups

I saw Rachael Ray on Oprah yesterday and she was making this recipe. I have not made it yet, but CANNOT wait to try it. So I thought I would share.

Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.

2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum (or any kind of liquor)
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional

Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

Comments

Post a Comment

Popular posts from this blog

Moussaka

My mom and I made this last night for dinner. It is so delicious! I hadn't had it in years but suddenly had a craving. We use zucchini. This recipe is from Best Of Bridge. Go Greek for your next dinner party. "The best moussaka I've ever had!" Ingredients: 2 eggplants or medium zucchini 1/2 tsp. salt Meat sauce: 2 lbs. ground lamb or lean beef 1 Tbsp. butter salt and pepper 2 medium onions, chopped 2 garlic cloves, crushed 1/4 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. parsley 8 oz. (250 ml) tomato sauce 1/2 cup red wine Bechamel Sauce: 1/4 cup butter 1/4 cup flour 1 cup milk 1 cup whipping cream 3 egg yolks, beaten salt and pepper to taste 2 Tbsp. olive oil 1 lb (500 g.) Monteray Jack cheese, grated Instructions: Cut eggplant into 1/4" slices, sprinkle with salt and set aside. To prepare meat sauce, saute ground meat in butter with salt and pepper, onions, garlic, cinnamon, nutmeg, parsley and tomato sauce. Add wine and simmer 20 minutes, stirring occasionally. To ma
Read more

Quick Delicious Homemade Cinnamon Rolls

Image
I found this recipe on the internet and tried it tonight. It was fabulous. You can easily make these start to finish in less than 2 hours including baking time. They taste the same as the ones that take ALL day to make. Try em out. 2 cups of warm water 1/2 cup sugar 4 teaspoons dry yeast (or two packages of dry yeast) 2 eggs 1 teaspoon salt 1/3 cup oil 6 to 7 cups of flour Vanilla Glaze: 1/2 cup butter 2 cups powdered sugar 1 1/2 tsp vanilla 2-4 tbsp hot water Melt butter in a small pot. Add vanilla and powdered sugar. Add water one tbsp at a time until smooth and desired thickness. Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth. Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. Let the dough "rest" for 15 to 20 minutes. Rol
Read more

Pulled pork sandwiches

I got this idea from my friend, Jennifer. I made them last night and they were oh so yummy. My mom makes these occasionally with a beef roast. Just as good. Take a pork tenderloin and toss it in a crock pot. Let it simmer all day so that it is really tender. You can put BBQ sauce on it all day or add later. I did a little of both. About 1 hour before you serve, take the meat out and shred it with a fork. I drained the juices because it was very watery. Put the meat back in the crock pot and pour BBQ sauce over top. Serve on rolls. Mmmm.... Jennifer insists that you use "Sweet Baby Ray's" BBQ sauce. It was yummy.
Read more