his dessert is decadent and divine. If you're a chocolate lover, these pots de crème will send you to the moon and back! To achieve the correct dense mousse texture, it's very important to use the Broguiere's milk because it is much thicker than regular nonfat milk.

Ingredients:

• 6 ounces Scharffen Berger semisweet chocolate (62% cocoa), chopped
  
• 1 Eggland's Best egg
  
• 2 tablespoons sugar
  
• 2 teaspoons Chambord liqueur
  
• 3/4 cup Broguiere's nonfat milk
  
• 1 package fresh raspberries
  

Instructions:


1. In the work bowl of a food processor combine the chocolate, egg, sugar and Chambord. Pulse a few times to mix.
   

2. Heat the milk in a heavy saucepan over medium-high heat. When little bubbles form around the edge of the pot, remove from heat. While the food processor is running, pour the hot milk over the other ingredients and blend for 1 minute, until chocolate is melted and little bubbles are present near the surface. Divide mixture among four 1/2-cup ramekins. Refrigerate at least 2 hours, until set. Garnish with fresh raspberries and serve.