1 cup semisweet or dark chocolate chips (I used Ghiradelli 60% Cacao)
1 egg, room temperature
1 teaspoon vanilla extract or liqueur of your choice
1 cup heavy cream
Place chocolate chips, egg and vanilla/liqueur in blender and chop until chips are small and pebbly. Set aside and remove the little stopper in the blender's lid, replace lid.
Heat cream in a small sauce pan until very hot but do not boil. It should be steaming and there should be little bubbles around the sides.
Turn on the blender and pour hot cream through the lid's hole in a slow, steady stream. Blend until chocolate is melted and mixture is smooth.
Pour into small ramekins, custard cups or demi tasse cups and chill until firm. About 2-4 hours. I used 4 ounce ramekins and this recipe served 5.
Yield 4-5 depending on cup size.