- 2/3 cup whole milk
- 1 egg
- 3 tablespoons sugar, divided
- 2 teaspoons espresso powder
- A pinch of salt
- 1 cup semisweet chocolate chips
- 1 shot Irish whiskey
- 1/2 cup whipping cream
- 2 teacups or small champagne, martini or glasses or 4 espresso cups
Heat the milk in a small pan over moderate heat until it comes to a boil. In a blender or food processor, combine the egg, 2 tablespoons of sugar, espresso powder, a pinch of salt, semisweet chips and whiskey using the low setting. Pour in the boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend for 1 minute, until smooth. Spoon into teacups or champagne glasses and chill.
When ready to serve, whip the cream until soft peaks form, about 1-2 minutes. Sprinkle in the remaining tablespoon of sugar and combine.
Top the chocolate-filled teacups with whipped cream. Place the cups on the saucers and serve with teaspoons.