Mambo Sprouts

Irish Coffee Cups with Chocolate Cream

Ingredients:

• 2 cups reduced-fat milk
• 1/4 bar Equal Exchange Dark Chocolate Espresso Bean, finely chopped
• 1/4 cup granulated sugar
• 2 Tbsp. cornstarch
• 1 egg, beaten
• 2 Tbsp. instant coffee
• 2 Tbsp. Irish Whiskey
• 1/4 bar Equal Exchange Dark Chocolate Espresso Bean, grated
• 1/2 cup heavy cream, whipped

Directions:

1. In a medium saucepan over low heat, heat 1 3/4 cups of the milk to just below a simmer, stirring frequently.
2. Combine the sugar and cornstarch with the remaining milk and stir into the heated milk.
3. Add the finely chopped chocolate.
4. Over lowest possible heat, cook, stirring continuously, until chocolate is melted and milk thickens.
5. Beat the egg with approximately 1/4 cup of the milk mixture and the instant coffee, then stir the egg/coffee mixture into the rest of the milk.
6. Continue to cook for a few minutes over low heat until smooth and thick.
7. Refrigerate until cool.
8. When cool, divide one-half of the coffee mixture equally between six glass coffee cups or similar dishes.
9. Into the other half, gently fold half of the whipped cream; layer this on-top of the first layer in the glasses.
10. Gently fold the grated chocolate into the other half of the whipped cream and divide evenly amongst the glasses.
11. Garnish with more grated chocolate and serve immediately.

Servings: 6