1 c whipping cream
1 c chocolate chips
1 egg
1/4 c sugar
1/4 tsp. salt
1 tsp almond extract (I never use this)
Bring whipping cream to a boil. While whipping cream is heating, pour remaining ingredients into blender. Turn on blender and slowly drizzle cream in a thin stream into the blender. Let mixture blend for a few seconds until smooth. Pour into a glass bowl. Chill for at least and hour (overnight will produce a firm, truffle like pudding)
From the book: Chocolate Never Faileth by Annette Lyon
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