Rachels Chocolate Egg Cream Recipes

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EGG CREAM



Egg Cream image

Provided by Rachael Ray : Food Network

Time 5m

Yield 1 servings

Number Of Ingredients 3

1/4 cup half-and-half
3 tablespoons chocolate syrup
Seltzer

Steps:

  • Fill glass with half-and-half. Top with chocolate syrup and fill with seltzer.

RACHEL'S CHOCOLATE EGG CREAM



Rachel's Chocolate Egg Cream image

This recipe has nothing to do with eggs. It is a CHOCOLATE SODA for all chocolate lovers. You can alter the amount of syrup to your liking.

Provided by Rachel

Categories     Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 3

¼ cup chocolate syrup
2 tablespoons milk
1 cup seltzer water

Steps:

  • Mix the chocolate syrup and milk together until smooth in a large glass. Gradually pour in the seltzer water, stirring to combine (mixture will foam). Drink immediately.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 50.3 g, Cholesterol 2.4 mg, Fat 1.4 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 74.1 mg, Sugar 38.7 g

CHOCOLATE CUPS WITH WHIPPED CREAM



Chocolate Cups with Whipped Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings in demitasse cups

Number Of Ingredients 8

2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
1 cup whipping cream
Mint sprigs, for garnish, optional

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.

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