• 4 demitasse cups
• 2/3 cup whole milk
• 1 egg
• 2 tablespoons sugar
• A pinch of salt
• 1 cup semisweet chocolate chips
• 2 tablespoons Frangelico (hazelnut liqueur) or dark rum
• 1 cup whipping cream
• 2 tablespoons sugar
• Edible flowers (found in produce department) or candied violets, for garnish (optional)

Heat the milk in a small pan over moderate heat until it comes to a boil.


Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips and liqueur. Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend for 1 minute, until smooth.


Pour the mixture into the demitasse cups and refrigerate for at least 30 minutes.


Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine.


Top each chocolate cup with a dollop of cream and garnish with an edible flower or candied violet. Place the cups on saucers and serve with demitasse spoons alongside.

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