cup cream (light cream or heavy cream)
(11.5-ounce) package Ghirardelli 60% cocoa bittersweet chocolate chips
tablespoons very strong prepared coffee
tablespoons coffee liqueur or brandy
Sweetened whipped cream
In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat. Learn different techniques for How To Melt Chocolate. In a food processor or blender, add chocolate chips; process to make smaller pieces of chocolate. Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended. Pour into six demitasse cups or small custard cups (I like to use fancy tea cups). Refrigerate at least 4 hours or overnight. NOTE: After pudding has cooled, cover containers with plastic wrap. To serve, top with whipped cream; garnish with chocolate shavings and nuts. Makes 6 small servings or 4 tea cup servings.