1 cup of heavy cream
1 cup of milk
3/4 cup of unsweetened cocoa powder sifted
3/4 cup of sugar
1/4 cup of chocolate liqueur
5 large eggs, beaten lightly
Assorted Toppings
12 small molds with 2-inch diameter coated with butter
1 cup of heavy cream
1 cup of milk
3/4 cup of unsweetened cocoa powder sifted
3/4 cup of sugar
1/4 cup of chocolate liqueur
5 large eggs, beaten lightly
Assorted Toppings
12 small molds with 2-inch diameter coated with butter
1
Preheat the oven to 350°F
Combine heavy cream and milk in a saucepan and heat until boiling. Reserve
2
In a bowl, mix together unsweetened cocoa powder and sugar
Add chocolate liqueur and eggs, mixing thoroughly
Add the mixture of milk and heavy cream and stir well
3
Pour the batter into the molds and bake in a water bath
Bake until a toothpick inserted comes out clean
Let cool, then unmold and serve chilled.
