Chocolate Pot De Crème

Step 1: In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat.

Step 2: In a food processor or blender, add chocolate chips and process to make smaller pieces of chocolate.

Step 3: Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended.

Step 4: Pour into six demitasse cups or small custard cups.

Step 5: Refrigerate at least 4 hours or overnight.

Step 6: To serve, top with whipped cream; garnish with chocolate shavings and nuts.