Saturday, June 29, 2013


This is a quick and easy recipe I got a few years ago from a Southern Living magazine, I believe.  It is delicious, goes together quickly, but it does need to chill at least 4 hours.  It can be chilled up to 24 hours making it a great make-ahead dessert.

1 1/3 cups milk
1 pkg (12-oz) semisweet chocolate chips
1/2 cup egg substitute
1/4 cup brewed espresso
4 tbsp sugar
dash of salt
Sweetened whipped cream for garnish
Fresh berries for garnish

In a heavy, non-aluminum pan cook the milk over medium-high heat for a couple of minutes until tiny bubbles start to form around the edges of the pan.  Immediately remove from the heat; set aside.

In a blender combine the chocolate chips, egg substitute, espresso, sugar, and salt; process on low until smooth, about 20 seconds.

With the blender running on low, add the milk in a slow stream; process until smooth, about a minute.

Pour approximately 1/3 cup of the mixture into each of 12 small dessert glasses; cover and chill 4 to 24 hours.

To serve, top with the whipped cream and fresh berries.

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