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Ingredients
- 1 1/3 1 1/3
- cups milk
- 1 1
- bag (12 oz) semisweet chocolate chips (2 cups)
- 1/2 1/2
- cup fat-free egg product
- 1/4 1/4
- cup brewed espresso (room temperature)
- 1/4 1/4
- cup sugar
- 1/8 1/8
- teaspoon salt
- Sweetened whipped cream
- Fresh berries, if desired
- Fresh mint leaves, if desired
Preparation
Step 1
In heavy non-aluminum saucepan, cook milk over medium- high heat 2 to 3 minutes or until tiny bubbles begin to appear around edges of pan. Remove from heat.
2 In blender, place chocolate chips, egg product, espresso, sugar and salt. Cover; blend on low speed 20 seconds or until smooth. With blender on low speed, add milk in slow, steady stream; blend 1 minute or until smooth.
3 Pour 1/3 cup chocolate mixture into each of 12 (5-oz) glasses. Cover and refrigerate 4 to 24 hours. Top with whipped cream. Garnish with berries and mint leaves.