Tuesday, 3 August 2010
Quick and East Chocolate Pots
1 14 oz. can sweetened condensed milk
3 tablespoons orange liqueur or brandy with a little orange juice or essence to flavour
1 1/2 cups whipping cream, whipped
Whip the cream until soft peaks form. Heat chocolate and sweetened condensed milk in double boiler or a bowl set over a pan of hot water. Stir until chocolate melts and mixture is blended.
Stir in liqueur, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all but one large spoonful of remaining whipped cream. Refrigerate remaining cream to decorate tops. decorate cream with slivers of orange peel and some chocolate shavings.
Spoon mixture into pots-de-creme pots, individual souffle cups, or small dessert dishes. Chill in freezer about 30 minutes, or in refrigerator if serving time is more than 30 minutes away. Decorate each dessert with a dollop of reserved whipped cream.
Makes 8 servings,
Recipe can be prepared up to a day ahead and stored, covered, in refrigerator.
Chocolate may be melted in the microwave oven. Place chocolate in a small Pyrex bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Add sweetened condensed milk, stir to blend, and continue as above