Ingredients

Start to finish: 2 1/2 hours, 15 minutes active

2/3 cup whole milk
1 egg
4 tablespoons sugar, divided
Pinch salt
1 cup semisweet chocolate chips
1 to 2 tablespoons Frangelico (hazelnut liqueur) or dark rum (or 1/2 teaspoon rum flavoring)
1 cup whipping cream
Edible flowers (found in produce department with the fresh herbs), for garnish (optional)

Directions

In a small saucepan over medium heat, bring the milk to a boil.

While the milk heats, in a blender on low, combine the egg, 2 tablespoons sugar, salt, chocolate chips and liqueur.

In a slow, steady stream, pour the boiling milk into the blender while it is turning. The hot milk will cook the egg and melt the chocolate. Blend for 1 minute, or until smooth. Spoon the chocolate mixture into demitasse cups and chill.

After dinner, use an electric mixer to beat the cream in a medium bowl until soft peaks form. Add the remaining sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each with an edible flower.

To serve, place the cups on saucers and serve with demitasse spoons.

Makes 4 demitasse cups.