Serving Size : 4
1 cup semisweet chocolate chips
2 large eggs
2 teaspoons brandy
3/4 cup 2% lowfat milk, heated to just below boiling point (microwave about 45 secs on high)
Place the chocolate chips, eggs and brandy in blender; blend 30 seconds at high speed. With blender running, add hot milk, continue blending another 30 seconds. (If you really want to, fold in 1/2 cup whipping cream, whipped – but it really isn’t necessary) Pour into dessert dishes, refrigerate at least 4 hours or overnight. Or, pour into lightly sprayed fancy tart tins and freeze, let stand at room temperature about 30 minutes before serving.
You need a blender for this. You can replace the brandy with 1 teaspoon vanilla if you wish, or substitute 2 teaspoon of a coffee, orange or mint liqueur to subtly enhance the chocolate flavour.