1/3 cup heavy cream
1/3 cup water
1 egg
2 tbsp sweetener
1 1/3 cup unsweetened chocolate chips
2 1/2 - 3 tbsp (to taste) DaVinci syrup of choice (hazelnut, coffee and raspberry)

heat-resistant cups to pour it into

Heat cream and water in a small pan until it comes to a boil.

In a blender or food processor, combine all other ingredients, and blend on low setting. Pour in cream in a slow stream. (the hot cream cooks the eggs and melts the chocolate). Blend until smooth.

Pour or spoon into serving cups and chill. Serve with whipped cream.

(This makes four servings in those little demitasse cups)