Tuesday, May 23, 2017

Chocolate Cups ala Rachel Ray

Barb Custar of the Women's Association of Lorain County Historical Society often brings this in little metal cups, about the size of a shot glass, each topped with whipped cream (now whipped in a Cruisinart for 45 seconds, pause, 5 seconds, pause, 5 seconds, pause 5 second....the whipped cream stays firmer longer because there's no air in it.  The PC whip creamer will do the same).   The top is then sprinkled with chocolate sprinkle stuff.  Each cup is served with a tiny spoon which she buys at a dollar store or Walmart.  Excellent.  Rich and so good.


  • 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)


Heat the 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 for 1 minute, until smooth.

Pour the mixture into the demitasse cups and refrigerate for at least 30 minutes.

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 the cups on saucers and serve with demitasse spoons alongside.