I actually had something else listed for Q, but somehow I ran across this recipe and the ease and simplistic beauty of it made me decide to change things up.

This recipe is exactly as it says “quick” and honestly it’s easy as well. First you’ll put the chocolate chips, salt, sugar, and espresso powder into a food processor and blend until it’s fine. You’ll add the egg and pulse until everything is combined. Next you’ll heat the cream and I did it in the microwave and then used an infrared thermometer to check the temperature. When it’s at 205°F you’ll turn the food processor back on and slowly add the heated cream to the rest of the mixture. You want to make sure it’s mixed really well with no chunks. I just added vanilla extract, but I think next time I’d try Kahlua. Once everything is mixed together you’ll pour these into little cups and let them sit in the fridge for at least 2 hours.

We happened to have some whipped cream and raspberries in the fridge and that seemed like a perfect topping. Taste wise, these were so so good. Very rich, but you have a smaller portion so it’s just the right amount. I love the whipped cream and raspberry with it but honestly they’re good by themselves too. I used smaller serving dishes so mine made about 10 so this would be a super quick and easy dessert for a small crowd. We’ll definitely be making it again!

Recipe Used: King Arthur