2/3 cup whole milk
2 tablespoons sugar
1 cup semi-sweet chocolate chips
2 tablespoons orange liqueur or dark rum
1 cup whipping cream (optional)
Mint sprigs, for garnish (optional
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 egg and melt chocolate. Process or blend 1 minute, until smooth.
Pour chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form (if using) Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs (if using)
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.