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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
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.