Put the milk and cream into a large pan and place over a medium heat. You want it to very gently come to the boil. Meanwhile break up the chocolate into small pieces with a knife.
Put the chocolate into a luqidiser and once the milk has just come to the boil pour it over the chocolate. Put the lid on the liquidizer and whiz the chocolate and hot creamy milk together. The temperature of the milk melts the chocolate in about 30 seconds.
After 30 seconds crack the egg and add it to the liquidizer and whizz again for about 45 seconds this time.
Divide the mix between 6 little espresso cups and leave them in the fridge for a couple of hours to set. You can make the night before if you life – but I wouldn’t make them any further ahead than that. Serve them on the saucers that match the cups.
Garnish with shaved chocolate shards.