Sicilian Culture: The Food: Hot Chocolate

The Food: Rich Hot Chocolate

Hot Chocolate

INGREDIENTS (Serves 2 Espresso Cups)
1/4 (4 ounces) Pint Heavy Cream
4 ounces of good Semisweet Chocolate
1 Egg Yolks
1 ounce shot good Brandy or Cognac
1/4 Ounce Butter
Very small pinch salt
When it comes to dessert, smaller servings are the key. Usually your guests are too filled up from the food anyway, so, finish with something short and sweet. Espresso cups are a great size for this dessert.

In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy or cognac. Allow to cool just a bit, then add butter and stir until smooth and shiny. Pour into individual espresso cups, serve with a mini espresso spoon since it is quite thick.
If you decide to refrigerate unused portions, you are best off putting it in the espresso cups, because it will get thicker, almost solid, but more like a pudding or mousse (makes a great mousse if you want to top it with whipped cream).

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