Ingredients

Steps

• Slowly bring 125ml milk and 125ml cream to a boil in a large pan.
• Place 175g chopped chocolate into a blender and pour in the hot milk mixture.
• Cover the blender lid with a tea towel to allow steam to escape safely.
• Blend for 30 seconds until the chocolate has completely melted.
• Add the egg and blend for another 45 seconds until smooth.
• Pour into cups and refrigerate for 2 to 3 hours to set.
• Whisk 125ml cream with 3 tbsp liqueur until soft peaks form.
• Spoon the whipped cream over the set chocolate and garnish with chocolate shards.