From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 1 package (6 ounces) semi-sweet chocolate chips

  • 2 Tablespoons sugar

  • Pinch of salt

  • 1 egg

  • 1 teaspoon vanilla

  • 1-1/2 – 2 teaspoons dark Jamaican rum or

  • 1 teaspoon powdered instant coffee

  • 3/4 cup milk

  • Whipped cream, for topping


Combine chocolate, sugar, salt, egg, vanilla and rum in blender.  Heat milk just to boiling.  Pour over other ingredients.  Cover and blend 1 minute.  Pour immediately into chocolate pots or ramekins.  Chill at least 1 hour.  Serve with whipped cream.


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