Rachael Ray’s Chocolate “Pots de Creme” Cups with Whipped Cream

May 22, 2011

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One of my favorite desserts my grandmother makes me is Rachael Ray’s Chocolate Cups with Whipped Cream. This recipe is so easy, yet totally elegant and delicious at the same time. The chocolate custard is served in demitasse cups and topped with a dollop of whipped cream and sprig of fresh mint, making it a beautiful presentation to serve at a lunch or dinner party – or for an anytime treat! This is a no-bake recipe and contains ingredients you almost always have in your kitchen. The rich chocolate is accented by the addition of hazelnut liquer (I use Frangelico). If you are watching your calories, feel free to substitute the “real” whipped cream with no-fat Cool Whip or Reddi-Whip (just as satisfying!)

Chocolate Cups with Whipped Cream

Recipe courtesy of Rachael Ray & The Food Network

2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum (I used frangelico)


4 demitasse cups

1 cup whipping cream (for topping)
2 tablespoons sugar
Mint sprigs, for garnish, 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. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.

Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.

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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