An elegant dessert without much fuss or expense
Looking for elegance on the cheap and quick? This is your dessert. With just a few ingredients and 10 minutes, you can wow your dinner party guests or the family.
Yields: 6 to 8 servings in demitasse cups or liqueur glasses.
2⁄3 cup whole milk
2 tablespoons of sugar
Pinch of salt
1 cup semisweet chocolate chips
2 tablespoons liqueur (use your favorite that would go with chocolate, such as Frangelico, Kahlúa, Chambord or Grand Marnier)
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 a blender or food processor, combine egg, sugar, a pinch of salt, semisweet chips and liqueur. Run at low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Blend for 1 minute, until smooth.
Spoon into demitasse cups and chill. After dinner, beat cream until soft peaks form. Add sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish.
Budget tip: You can use generic flavored liqueurs in place of the fancier versions and only you will know. You also can leave off the whipped cream and top it with a compatible garnish, like a raspberry or chocolate espresso bean.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.