Chocolate Cups (aka Truffle in a Cup)
- small, heavy bottomed sauce pan
- scale or measuring cups, measuring spoons
- Silicone spatula
- little cups or bowls
- 1 1/2 c heavy whipping cream (not ultra-pasteurized)
- 7 oz dark chocolate, 70% or higher
- 2 egg yolks
- 3 tbsp brandy*
- 1 1/2 tbsp unsalted butter
- Chop the chocolate into little chunks about the size of chocolate chips. Alternately, you can pound it (inside the packaging) with a rolling pin (not too hard) and it will break up nicely.
- Heat the cream on medium heat until just starting to bubble around the edges. Keep and eye that you don't overheat the cream. Dump all the chocolate into the cream remove from the heat. Stir with a whisk until all combined and creamy (trust me, it will get pretty and shiny).
- Wait a few minutes for the mixture to cool a bit then add the egg yolks and whisk until fully combined.
- Add the brandy (or rum or whisky or high-quality booze...or don't add any booze) and stir until combined. Last, add the butter and continue to stir until all the butter is mixed in well and no oily streaks are left.
- Pour into little cups, tiny bowls, espresso mugs, etc. It should make 6 to 8 little pots of deliciousness depending on the size of your vessel.
- Refrigerate until chilled or overnight. Before serving, bring to room temperature and add a dollop of whipped cream, chocolate shavings, berries, a small sprinkle of Maldon salt, or whatever sounds good to you. Serve with a crisp cookie or just with a spoon.
- This is the recipe that your friends will rave about. You don't have to tell them that it was super easy to make.