Chocolate pot de crème with raspberries

Chocolate pot de crème with raspberries

  • 2/3 cup whole milk
  • 1 egg
  • 2 tablespoons sugar
  • Pinch salt
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons hazelnut liqueur or Amaretto
  • 4 dessert glasses or demitasse cups
  • Fresh raspberries, 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. Turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Blend 1 minute, until smooth.

Spoon chocolate into serving dishes and chill. To serve top with a few raspberries, or whipped cream.

Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

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