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PREPARATION TIME: 5 minutes; chill time 2 hours


12 oz. semi-sweet chocolate chips

2 eggs

4 tablespoons sugar

2 teaspoons vanilla

pinch of salt

1 1/2 cups of whole milk




NOTE: The key to success with this recipe is to be very quick in adding the hot milk and switching on the blender.  I like to serve this in small demitasse cups topped with a dollop of whipped cream and a chocolate twig or cookie.  It is quite rich, so small portions are best. Filling the cup with strong coffee for drinking after having eaten the dessert is an added plus.


Put first five ingredients in blender.  Bring milk just to boiling point (scald).  Pour over other ingredients and blend on high one minute.  Pour into serving dishes and chill several hours.


SERVES:  6 to 8 depending upon portion size

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Recipe submitted by Gillian Greenhill Hannum, Professor of Art History at Manhattanville College. Gillian has self-published two cookbooks through Blurb.com; this recipe appears in Cottage Cooking.

DRAFT: This module has unpublished changes.