6 oz. pkg. semi-sweet chocolate pieces
1/4 c. sugar
1 tbsp. instant coffee powder
Pinch salt
1 lg. egg
1 tsp. vanilla
1/4 c. coffee flavored liqueur
1 1/4 c. light cream, heated carefully (do not boil)

Measure everything into blender, adding the hot cream last. Blend at high speed for 2 minutes. Pour into your prettiest pots de creme, demitasse cups or small custard cups, and refrigerate about 4 hours, or until firm. Top with whipped cream flavored with more coffee liqueur, or soft vanilla ice cream stirred with coffee liqueur, if you like. Makes 8 servings.