I love mini desserts! They’re so much fun, and practically a must-have for homes with kids. Why? For one, these are only 4 ounces, so if someone doesn’t finish it there’s not a lot wasted. Conversely, if one isn’t enough, you can have two – guilt optional!
I actually found these glass jars (see link below for a packaging picture) at Walmart, and I love them because they’re plain jane (no crazy grandma quilted jars for me!) and they came with white plastic (dishwasher-safe, hooray!) lids. What’s not to love?!
Speaking of love. . .in celebration of Memorial Day and my Brother’s Birthday (which also happens to be today – Happy Birthday Mike!) here’s a picture of my Marine and my older bro.
Don’t be alarmed, this is my Marine’s smile. Not joking.
French Silk Cups with Fresh Raspberries Adapted from Cook’s Country Blue Ribbon Desserts
1 cup heavy cream, chilled and whipped into stiff peaks (set aside in the refrigerator)
8 ounces semisweet chocolate, melted and set aside to cool
3 large eggs
3/4 cup sugar
1 Tablespoon water
1 Tablespoon Frangelico
1 teaspoon vanilla
8 Tablespoons cold unsalted butter, cut into large chunks
Place a pot of water on the stove (about 1 inch) to simmer. Once it’s simmering, place a heat-proof bowl on top (to create double boiler) and beat the eggs, sugar, water and Frangelico for about 7-10 minutes with an electric mixer on medium. If you have a reliable instant read thermometer it should register 160 degrees when done.
Mine is not so reliable – so I took it off after 10 minutes.
Remove the bowl from the heat and carefully scrape the egg mixture into a kitchenaid bowl and let your whisk attachment do the remaining work for you – beating on medium until cool for 8 minutes.
Add the melted chocolate and vanilla and beat until incorporated – scraping down the bowl every so often. Add the chunks of butter and continue to beat on medium speed until it’s all incorporated.
Fold in the reserved whipped cream until it’s completely folded in – no white streaks!
Scoop into individual 4 ounce glass jars and top with sweetened whip cream (optional) and raspberries.
Keeps in the refrigerator for 3 to 4 days, covered.