Karen's Chocolate Pot de Crème

2/3 cup whole milk
1 egg
2 tablespoons sugar
pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur

Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon mixture into teacups and chill for at least 2 hours. Top with whipped cream before serving.

Source: Rachael Ray