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Ingredients
- 4 demitasse cups
- 2/3 cup whole milk
- 1 egg
- 2 tablespoons sugar
- A pinch of salt
- 1 cup semisweet chocolate chips
- 2 tablespoons Frangelico (hazelnut liqueur) or dark rum
- 1 cup whipping cream
- 2 tablespoons sugar
- Edible flowers (found in produce department) or candied violets, for garnish (optional)
Yield
Serves: 4 servings in demitasse cups, 2 servings in tea cups
Preparation
Heat milk in a small pan over moderate heat until it comes to a boil.
Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips and liqueur. Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend 1 minute, until smooth.
Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine.
Top each chocolate cup with a dollop of cream and garnish with an edible flower or candied violet. Place cups on saucers and serve with demitasse spoons alongside.