In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat.
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. 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.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4|
|Calories from Fat: 365 (61%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 23.1g||115 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 137.8mg||42 %|
|Sodium 51.5mg||2 %|
|Potassium 512.9mg||13 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 40.7g|
|Protein 8.5g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 598
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