Little Pots of Chocolate Cream
The recipe came from a women's magazine back in the late 1960's. I sure don't remember which one.
The chocolate is rich and creamy. Just delicious.
Heat the milk just this side of boiling and with processor running, gradually add scalded milk, whirling on high speed for about a minute.
Pour into 6 custard cups and place in the fridge for about 40 minutes.
To serve add a blob of whipped cream and a few chocolate shavings.