I caught a little piece of Oprah recently and one of the guests was Rachael Ray. I don’t know if you have heard of her but in the States she is famous for her ’30 minute meals’ and quick and easy cooking. She showed Oprah how to make ‘chocolate pots’, one of her mothers recipes. Oprah sort of melted on the spot when she tasted it. Of course I wanted to judge for myself if this ready in a minute recipe to die for was indeed so delicious. Well…of course the taste of chocolate is always nice, but the consistency was not something to cheer about. Think melted chocolate, leave it to set again and then eating it. A bit to rich and not so exiting as Oprah made me believe. In fact, it doesn’t hold a candle to the lovely chocolate mousse and velvety chocolate cup recipes that are out there but just take a little bit longer. But yes, this was the fastest I ever made. And I do not know any other Rachael Ray recipes to be honest. Maybe she has some that are quick but good…or should I have used more liqueur??

This is what you need
• 2/3 cup whole milk
• 1 egg
• 2 tbsps sugar
• pinch of salt
• 1 cup semi-sweet chocolate chips (I used Callebout Grenada)
• 2 tbsps Of your favourite liqueur (but Raechel used Dark Rum and so did I)
• 6 espresso cups
• 1 cup whipping cream
• 2 Tbsp. sugar

Making the chocolate cups
Heat the milk to almost boiling point. Put the rest of the ingredients in a blender. Add the hot milk gradually and blend well. Pour in espresso cups and but in the fridge until set (at least 30 minutes). Top with cream and serve.