|
Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook.
Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $10 discount ** on any purchase on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
|
|
|
Ingredients
|
- 12 oz. semisweet chocolate morsels or high-quality semisweet chocolate, chopped
- 5 Tablespoons sugar
- 1/4 teaspoon salt
- 2 eggs (if raw eggs are a problem in your area, you may use a liquid egg mix such as EggBeaters ™)
- 2 teaspoons vanilla (more to taste if you prefer)
- 2 cups heavy whipping cream
- 4 Tablespoons coffee liqueur such as Kahlua ™
- 2 Tablespoons brandy (may omit)
- Additional whipping cream, whipped, and grated chocolate for the topping
|
|
Directions
|
- Put chocolate chips, sugar, salt, eggs, and vanilla into blender. Blend 10 seconds, stop, blend 10 more seconds.
- Scald the cream (heat just to the boiling point, and remove from heat) and slowly add to chocolate mixture, with blender running, to avoid curdling the eggs. Blend 10 more seconds.
- Add Kahlua and brandy and blend again for 10 or more seconds.
- Pour into demitasse or pots de crème cups. Chill several hours.
- Top with a little bit of the whipped cream and grated chocolate before serving.
Makes 8 to 10 wonderfully rich servings.
-Enjoy with the best espresso!!!
|
|
