A couple of weeks before the Merkles left us for the UK, Bekah made this beautiful dessert for our Sabbath dinner. Under the whipped cream is a chocolate pot de creme, and the big, fat blackberries were from a friend’s back yard. The espresso cups seemed just the way to serve it. Delish!
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All I can think of is Hot Providence and her statement that whatever you do, don’t pronounce it like it reads to an American.
Recipe for us????? 🙂
Anna
http://thorburnfamily.com
Sure! If you have Hot Providence (and it is sadly out of print) then the recipe is on page 268.
If you don’t have the book, then here’s the recipe.
1 c. whole milk, heated to boiling point
1 c. semisweet chocolate chips
1 large egg
2 T. sugar
2 T. liqueur (use your favorite)
Combine all the ingredients in a food processor or blender, and blend until the chocolate chips are melted and the mixture is smooth. Pour into six little demitasse cups “or anything that will lead your guests to believe that they are about to get a very elegant dessert.” Chill until firm. Garnish with whipped cream and fresh berries.
Mmmm… thank you. Twill be on our table momentarily 🙂
Anna
http://thorburnfamily.com
I was hoping to put “Hot Providence” on my Cmas list this year. Any chance they will be reprinting it? This explains why I couldn’t find it on canonpress website. 🙂
Thank you for sharing the recipe!
Are you guys aware that your blog’s doing funny things? ie. not coming up at all/users being unable to comment on certain posts, etc.
Just thought I’d let you know just in case the problem was an isolated one.
Looks yummy!
Seeing the phrase “2 T. liqueur (use your favorite)”, I looked up liqueur and found that though traditionally liqueurs were herbally infused, now there are *many* different varieties http://en.wikipedia.org/wiki/List_of_liqueurs . Think of the limitless options! 🙂
Ok, I made these for our Sabbath lunch — and they never got firm (any thoughts on that?). I still used them but called them “chocolate Amaretto eggnog”.
I’ve made this recipe twice now and both times it did not set. It just seems like it should be SO good (and the runny stuff sure tastes good), but it would be much better firm. Any ideas to fix it?