• 2/3 cup whole milk
• 1 egg
• 2 tablespoons sugar
• Pinch salt
• 1 cup semisweet chocolate chips
• 2 tablespoons hazelnut liqueur or dark rum
• 4 demitasse cups
• 1 cup whipping cream
• Mint sprigs, for garnish, optional

When planning your menu, make this dessert first to allow these chocolate cups to set and chill.

Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.