Demitasse Chocolate Recipes

ANGELINA'S HOT CHOCOLATE

Steps:

• In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stir until smooth.
• Remove top of double boiler pan from.
• Whisk in 3 tablespoons hot water.
• Pour into pitcher or divide among individual 4 mugs.
• Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher.
• Pass sugar and whipped cream in separate bowls; add to taste.

DECADENT DUO FOR DECADENT DUOS: CHOCOLATE CUPS WITH WHIPPED CREAM

Steps:

• Heat milk in a small pan over moderate heat until it comes to a boil.
• In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
• Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
• Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

DEMITASSE CHOCOLATE

Steps:

• Put everything in the blender except strawberries and hazelnuts. Blend it till the racket stops.
• Pour directly into little cups or glasses, and refrigerate for at least 3 hours.
• Serve with the hazelnuts sprinkled on top and strawberries on the side.