| Type: | Dessert |
| Ingredients: |
--Pots de Creme-- 2/3 cup whole milk 1 egg 2 tablespoons sugar 1 tsp cinnamon Pinch salt 1 cup chopped Mexican chocolate (like Ibarra...chocolate chips may be substituted in a pinch) 2 tablespoons kalhua liqueur --Whipped cream-- 1 cup whipping cream 2 tablespoons sugar Mint sprigs, for garnish, optional |
| Procedure: |
Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, cinnamon, salt, chocolate, 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 serving cups and chill. Just before serving, 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. |
| Yields: | 2 large servings or 4 regular servings |