Fallen Souffle

Chocolate = Love, in our house. The more chocolate the better. Neither my husband or I will ever turn away from chocolate. So when I was to come up with a seductive dessert for Sugar High Friday #16 I knew it had to include this amazing, decadent ingredient.

I was planning on making an elaborate chocolate torte with a silky ganache coating, but alas the bakery has taken my energy this week so I decided on something a bit less labor intensive. In fact this dessert took less time to make then clean up! It can be made in a matter of minutes. No, I’m not kidding. And the ingredients are probably already in your pantry or fridge, so your special someone can feel extra special at any time of the week.

I would describe this dessert as a stiffer mousse, it is silky and creamy but takes a minute to completely melt in your mouth. You must try it, I promise it will make you melt!

Happy Valentine’s Day!

Decadent Chocolate Cups
from Rachael Ray

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

whipped cream cream

1. Heat milk in a small pan over moderate heat until it comes to a boil.

2. 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.

3. Spoon chocolate into 4 demitasse cups and chill. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs or strawberries.

4. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4. (make 4 cups from this recipe, it is so rich!)

Tagged with SHF #16

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This entry was posted on Friday, February 10th, 2006 at 1:21 pm and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.