Instructions:

• Heat the cream in a small saucepan over medium heat until hot and bubbling around the edges.
• While cream is warming up, place chocolate chips, salt, and espresso powder in a blender or food processor. Pulse several times to break up the chocolate chips until they are finely ground.
• Add the eggs and Godiva chocolate liqueur. Pulse again until well combined.
• Once cream is hot and bubbly, turn on the blender and slowly pour the hot cream into the chocolate mixture. Blend until smooth.
• Pour into 4-6 small ramekins or jars. Refrigerate for at least 2 hours until set. Serve with whipped cream and fresh berries.