Presto Pots de Crème 
Chef2Chef.net by the California Culinary Academy
This recipe also includes a microwave version.

Timesaver Tip: Recipe can be prepared up to a day ahead and stored, covered, in refrigerator.

Serves 8 (1/2 cup each)

I N G R E D I E N T S
7 ounces unsweetened chocolate
 3 tablespoons orange liqueur
 1 1/2 cup  whipping cream -- whipped
 1 14 oz. can sweetened condensed milk

I N S T R U C T I O N S 
1. Whip the cream until soft peaks form. Heat chocolate and sweetened condensed milk in double boiler or a bowl set over a pan of hot water. Stir until chocolate melts and mixture is blended.

2. Stir in liqueur, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all but one large spoonful of remaining whipped cream. Refrigerate remaining cream to decorate tops.

3. Spoon mixture into pots-de-creme pots, individual souffle cups, or small dessert dishes. Chill in freezer about 30 minutes, or in refrigerator if serving time is more than 30 minutes away. Decorate each dessert with a dollop of reserved whipped cream.



Microwave Version

Chocolate may be melted in the microwave oven. Place chocolate in a small glass bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Add sweetened condensed milk, stir to blend, and continue with step 2. Preparation time and timesaver tip same as above.