This is a fantastic dessert, it’s very versatile, just change the liquid and you’ll have a completely different flavored dessert.
Originally I made this with hot coffee, it’s not too much that you are having a mocha dessert, just a little hint of coffee creeps through. Next I tried it with strongly brewed lapsang souchong and constant comment, both were great choices, the former gave a subtle smokiness while the latter gave a bit of spiced orange. My next creation was with beer, with that one I was concerned that the alcohol might affect how much the dessert sets so I let the beer come to a boil and reduced it a little. This time around I wanted to make the chocolate flavor a little less intense, these can be quite rich so they require a good dollop of whipped cream to finish them off. I used half milk, half water to get a creamier softer chocolate flavor and it was the right choice. Before I poured the chocolate mixture into individual cups I threw in a few chopped strawberries.
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