A night without dessert is no night at all. But what to do when you've spent your entire afternoon dorking around the house before you remember that you're just about out of frozen yogurt and have no dessert options other than a handful of chocolate chips? You make the I.E.D., or instant emergency dessert. In the amount of time it takes to heat up 2/3 of a cup of milk on the stove, which is to say NOT MUCH, you will have two nights' worth of dessert for two people and a rosy, smug feeling of self-satisfaction.
What you get here is a smooth, creamy chocolate substance that you'll want to savor with the tiniest spoon you have. It's not a pudding, it's not a custard, it's not a fudge, it's not a liquid, and it's not a solid. It's not even all that sinful! Five minutes, people. Make it and believe.
(I also call these "the little chocolate things," although their Christian name is chocolate pots de creme. That's French, ya undersand.)
- 1 C chocolate chips <-- Ghirardelli's 60%, if you please
- 1 egg
- pinch salt
- 2 T sugar
- 2 T booze of choice <-- Kahlua, Frangelico, or Amaretto, depending on what ya like
- 2/3 C milk
Heat the milk in a small pan on the stove until small bubbles form around the edges and steam rises. You don't want it boiling, but you want it to be just about boiling.
While that's happening, place all of the other ingredients in a blender. Blend them up; this will create a sort of chocolate mulch. Check the milk. Is it doing its thing? If so, pour it into the blender and quick like a bunny (a favorite expression of my junior high math teacher) blend it up. In something like 30 seconds the heat of the milk will cook the egg and melt the chocolate.
Pour this into 4 cute little bowls or cups and refrigerate for at least an hour. The longer you keep it in the refrigerator the more it will firm up, and you kind of want this firm, so I'd say 90 minutes would really do the trick.
Beautify with whipped cream, cocoa, edible flowers, sprinkles, candies, and/or what have you, or just eat it as is with the aforementioned tiny spoons (tininess can't be stressed enough). I enjoy creating abstract sculptures with negative spaces as I eat these, but I'm kind of different.
Because I am known far and wide as a sucker, somebody managed to get me to paint a head-cutout disco scene (similar to this horrifying example) for their relative's birthday party. I was asked during a moment of weakness (last week of school when I was coming down with the flu), and since the party was in September, i.e. an eternity from May, I said OK, sure, whatever, can I please go home now? But then September came and I had to do it. In much the same way that Rubens called on his apprentices to do a lot of the dirty work in his epic canvases, I got some of my Art 2 kids to help me, and then we had big laffs taking photos of each other.