Sometimes I just need a hit of chocolate after a meal. Chocolate, even a small piece, leaves me feeling complete and sated. I don’t need the Mississippi Mud Pie from the ’80s-just good quality chocolate to tickle the palate. Like at Hank’s Oyster Bar. No desserts on the menu, but you get a couple chunks of bittersweet chocolate with your bill. It suits me fine most of the time, and when it doesn’t, there’s always a fried Snickers bar at Eammon’s a few blocks away on King Street! Actually, I haven’t yet talked Frank in to sharing one, but I’m working on it!
A couple years ago, Rachel Ray was on
Poprah Oprah demonstrating her recipe for Chocolate Cups. If the Oprah liked it, well, I had to give it a try.
It’s incredible and so easy. With a couple ingredients and about 5 minutes, you can whip together an impressive dessert for just you, or for entertaining guests.
Here’s a recipe for Chocolate Cups, adapted from the original recipe from Rachel Ray. I served it with reduced calorie Cool Whip, and defrosted and lightly sugared mixed berries from Costco. I highly recommend the berry pairing!
- 1 1/3 cups milk (I actually used 1%, and it held together)
- 2 eggs
- 2 cups semi sweet chocolate morsels
- 4 tablespoons sugar
- pinch salt
- whipped cream (optional)
- berries (optional)
Place milk in a pan and bring to a boil. Meanwhile, place chocolate, eggs, sugar and salt in a blender and blend until mixed well. With the blender on low, slowly and carefully, pour the boiled milk through the small hole in the top of the blender cover. Increase speed to high and blend thoroughly.
Pour mixture into 6 serving cups and place the cups on a baking sheet. Refrigerate to cool and set, at least 3 hours. If making a day ahead, cover each serving with plastic wrap to preserve freshness and avoid picking up odors.
Serve with whipped cream and sweetened berries.