Rachel Ray's Pot de Creme

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• 4 demitasse cups
• 2/3 cup whole milk
• 1 egg
• 2 tablespoons sugar
• A pinch of salt
• 1 cup semisweet chocolate chips
• skip the alcohol and add some vanilla
• 1 cup whipping cream
• 2 tablespoons sugar (OR use the canned whipped cream)
• Edible flowers (found in the produce department) or candied violets, for garnish (optional)

Heat 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 vanilla Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend 1 minute, until smooth.  Place in the fridge for  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 cups on saucers and serve with demitasse spoons alongside.

Serves: 4 servings in demitasse cups, 2 servings in tea cups