I found this recipe here. They said, “So easy, a caveman could do it.” Basement Dweller #1 said I should change it to, “So easy, a man could do it.” It’s really simple, but it tastes great (even with all the improvising I did). Here’s my version of Chocolate Cups, adapted from the original recipe from Rachael Ray. (I stuck closer to Rachael Ray’s recipe than the blog where I first saw it)
Place milk in a pan and bring to a boil.
In a blender or food processor, pulse the egg, 2 tablespoons of the sugar, the salt, and chocolate chips combine. Turn the blender setting to low or turn the processor on. Pour the hot milk into the blender in a very slow stream. Process the chocolate mixture for 1 minute, until smooth. Pour into 4 chilled cups and chill in the refrigerator until set, about 1 hour and 30 minutes.
When ready to serve, beat the cream until soft peaks form. Add the remaining 1 tablespoon of sugar and beat to combine. Top the chocolate cups with a sliced strawberries (or berry of choice). Serve the whipped cream on the side.
*All I had was 1% milk and it turned out great.
*We like milk chocolate at our house, so I put in half milk/half semi-sweet.
*We had some friends over for dinner, and he said it was just the perfect amount of chocolate. I agree.
*This recipe contains undercooked or raw eggs. It is best avoided by young children, seniors, pregnant women and people with compromised immune systems.