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I had a request to share this recipe so here it is! We enjoyed it very much. It was sort of the consistency of mousse or pudding. The tiny espresso cup was really the perfect serving size. I only had 6 & then put double portions in 2 of my tea cups & those were just too much to eat all at once for one person. I found this recipe in a publication we received from the Biltmore (as in the big house near Asheville).

Baked Hot Chocolate (from Biltmore publication)

1 ½ c heavy cream

¼ c whole milk

3 ½ oz dark baking chocolate, chopped

½ tsp ancho chili pwdr (or ¼ tsp cayenne pepper), optional**

**I did not add any chili or pepper, but did add ¼ tsp cinnamon for my family and it turned out well

1 egg

2 egg yolks

2 Tblspn sugar

Butter for cups

Whipped cream and miniature marshmallows (optional)


Preheat oven to 300 degrees F. Combine the cream, milk and chocolate in a saucepan on low heat, stirring frequently until melted. Add the chili powder or cayenne (OR cinnamon) if you want to spice up the recipe.

Whisk together the egg, egg yolks, and sugar. Whisk this mixture into the chocolate mixture.

Divide into 10 lightly buttered espresso cups. Place the cups in a rimmed baking dish and carefully pour water around the cups, filling half way up the side, to create a water bath. Bake 40 minutes, then let cool at room temperature for at least 10 minutes before serving. Top with whipped cream and miniature marshmallows if desired.


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