Toppings: sweetened whipped cream, edible flowers, fresh mint sprigs
How to Make It
Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer. Whisk together first 6 ingredients in top of double boiler; whisk in chocolate. Cook, whisking constantly, 15 minutes or until mixture reaches 160°. (Mixture will continue to thicken as it cools.) Remove from heat, and cool 10 minutes. Spoon into demitasse, espresso, or tea cups. Cover and chill 12 hours. Serve with desired toppings.
All my guests loved this dessert. I usually cut down on sugar in all my recipes and only used a little over a ¼ c. brown sugar in this one. Added sugar and vanilla to the whip cream. With a little less sugar the chocolate had a nice tang instead of the sweetness of chocolate pudding. Skipped the flower and just used a mint leaf. If I had had espresso cups, I would have used them. Failing that I used teacups. Because so many people are focused on eating "slimmer" and "healthier," I was afraid the teacups were too big for such a rich dessert. Didn't seem to bother a soul. All my guests finished their dessert.
Delicious! I followed ingredients and directions exactly. Was really yummy for a book club luncheon served with whipped cream. There was no worry about a skin forming on top either, I just put cling wrap over the top of the demitasse cup (not touching the surface of the creme), and the top of the creme was perfect. Wil definitely make again.
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