RICH & EASY DARK CHOCOLATE POTS
Photo by Richard B. Riley
Innkeepers, Hodgdon Island Inn
Total time: 10 minutes
Makes 6 servings
3oz Stone Ground TAZA dark chocolate* or 4oz Baker’s German Sweet Chocolate
11/3 c heavy cream
1 TBS orange liqueur
1 egg, lightly beaten
Bring cream to a boil, make sure it doesn’t burn
Break chocolate into small pieces, put in blender
Pour cream over the chocolate, blend until chocolate is dissolved
Beat egg with fork, add liqueur while stirring egg slightly, add to chocolate mixture and blend until incorporated
Pour into Espresso cups and refrigerate until set
Garnish with a dollop of whipped cream and chocolate shavings or a chocolate covered coffee bean if desired.
*TAZA Chocolate is Dairy Free, Gluten free and Soy Free.