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<blockquote data-quote="Marguerite" data-source="post: 204232" data-attributes="member: 1991"><p>Here is the recipe:</p><p>Cheating Chocolate Cups</p><p>Put in blender:</p><p>250 g semi-sweet choc chips or chopped chocolate - needs to be chopped small, like choc bits</p><p>Three eggs</p><p>4 T castor sugar</p><p>2 T preferred liqueur - ie rum, Tia Maria, hazelnut</p><p></p><p>Blend. While blending, add</p><p>One and a half cups of VERY hot milk, poured in thin stream while blending. I microwave the milk and pour it in while it's still got big bubbles rising to the top. The almost boiling milk should melt the chocolate chips and cook the egg smoothly.</p><p></p><p>Pour into small tea cups and chill in the fridge, 30 minutes or even overnight. Serve topped with whipped cream, try and make it look like cappuccino. Be sparing - this is VERY rich. If possible, serve in demi-tasse cups. Put the cups on their saucers. This is a recipe for the silly little cups you NEVER use, the ones only good for macchiato. I have a coffee set which is so small, you couldn't drink out of the cups because your nose wouldn't fit. Perfect for this.</p><p></p><p>I top the whipped cream with a sprinkle of chocolate and put either an after-dinner mint, a strawberry fan or wafer biscuit on the saucer with the teaspoon. Strawberry fan is really easy - get a large strawberry, with the green bit still on. Make some vertical slices to the strawberry from tip to almost the green bit. Then press the strawberry gently to fan out the slices, still attached at the green bit. Serve immediately.</p><p></p><p>Chopping the chocolate takes the longest. I'm still adjusting the recipe, you might find you need to fiddle with it a little too. But use DARK chocolate, not milk. If you want it not too strong you can add more milk (and maybe more egg) or less chocolate. Maybe cut back the chocolate and add coffee instead.</p><p></p><p>I did this for dinner tonight - it was so easy. I'd been out in the city with difficult child 3, we got home at 4.30 pm and by 5 pm it was time to begin dinner. Cooking a roast dinner is quite easy when you're in a routine, we served it up at 7 pm with roast vegetables, home-made gravy and steamed asparagus and peas.</p><p>A lot - and seemingly, a lot of trouble. But not really, when you're cooking for more than two or three people.</p><p>After that it was really quick and easy to reach into the fridge and pull out a few cups prepared earlier and the cream whipper. Saucers out of the cupboard, a swirl of whipped cream, a quick strawberry - and voila! mother in law was impressed.</p><p></p><p>By doing it in small cups, you really don't have much at all. It is also so very rich that you don't need much to give you your chocolate 'fix' for ages. </p><p></p><p>One 250 g block of chocolate (the recipe above) makes 6-8 chocolate cups, more if you stretch it a little further. The only fat is in the chocolate and a small amount in the milk and the little bit of whipped cream (which can be left off). Just over 30 g chocolate per serve. 9 g of fat and 15 g carbs. Certainly not for every day, on a really strict diet like mine, but if you're going to break your diet there are many worse ways which don't taste half as good!</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 204232, member: 1991"] Here is the recipe: Cheating Chocolate Cups Put in blender: 250 g semi-sweet choc chips or chopped chocolate - needs to be chopped small, like choc bits Three eggs 4 T castor sugar 2 T preferred liqueur - ie rum, Tia Maria, hazelnut Blend. While blending, add One and a half cups of VERY hot milk, poured in thin stream while blending. I microwave the milk and pour it in while it's still got big bubbles rising to the top. The almost boiling milk should melt the chocolate chips and cook the egg smoothly. Pour into small tea cups and chill in the fridge, 30 minutes or even overnight. Serve topped with whipped cream, try and make it look like cappuccino. Be sparing - this is VERY rich. If possible, serve in demi-tasse cups. Put the cups on their saucers. This is a recipe for the silly little cups you NEVER use, the ones only good for macchiato. I have a coffee set which is so small, you couldn't drink out of the cups because your nose wouldn't fit. Perfect for this. I top the whipped cream with a sprinkle of chocolate and put either an after-dinner mint, a strawberry fan or wafer biscuit on the saucer with the teaspoon. Strawberry fan is really easy - get a large strawberry, with the green bit still on. Make some vertical slices to the strawberry from tip to almost the green bit. Then press the strawberry gently to fan out the slices, still attached at the green bit. Serve immediately. Chopping the chocolate takes the longest. I'm still adjusting the recipe, you might find you need to fiddle with it a little too. But use DARK chocolate, not milk. If you want it not too strong you can add more milk (and maybe more egg) or less chocolate. Maybe cut back the chocolate and add coffee instead. I did this for dinner tonight - it was so easy. I'd been out in the city with difficult child 3, we got home at 4.30 pm and by 5 pm it was time to begin dinner. Cooking a roast dinner is quite easy when you're in a routine, we served it up at 7 pm with roast vegetables, home-made gravy and steamed asparagus and peas. A lot - and seemingly, a lot of trouble. But not really, when you're cooking for more than two or three people. After that it was really quick and easy to reach into the fridge and pull out a few cups prepared earlier and the cream whipper. Saucers out of the cupboard, a swirl of whipped cream, a quick strawberry - and voila! mother in law was impressed. By doing it in small cups, you really don't have much at all. It is also so very rich that you don't need much to give you your chocolate 'fix' for ages. One 250 g block of chocolate (the recipe above) makes 6-8 chocolate cups, more if you stretch it a little further. The only fat is in the chocolate and a small amount in the milk and the little bit of whipped cream (which can be left off). Just over 30 g chocolate per serve. 9 g of fat and 15 g carbs. Certainly not for every day, on a really strict diet like mine, but if you're going to break your diet there are many worse ways which don't taste half as good! Marg [/QUOTE]
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