2/3 C whole milk (used 2% and it was ok, but the velvety factor wasn't quite there)
1 C semi-sweet chocolate chips
2 Tbsp hazelnut liqueur or dark rum
4 demitasse cups or 2 wide rimmed mugs
2 C whipping cream
2 Tbsp sugar
Mint sprigs for garnish (optional)
Heat milk in a small pan over moderate heat until it comes to a boil.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Makes 4 individual sized cups