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.

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