In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat.
In a food processor or blender, add chocolate chips; process to make smaller pieces of chocolate. Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended.
Pour into six demitasse cups or small custard cups (I like to use fancy tea cups).
Refrigerate at least 4 hours or overnight. After pudding has cooled, cover containers with plastic wrap.
To serve, top with whipped cream; garnish with chocolate shavings and nuts.
Makes 6 small servings or 4 tea cup servings.
* How To Make Chocolate Shavings - For best results, the chocolate used should be cold, straight out of the refrigerator. If it is room temperature, then the slices won't turn out paper thin; instead, they will be thick, broken chunks. To make chocolate shavings, you first need a good quality of chocolate in block form. Using a vegetable or potato Peeler, hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up like wood shavings.
Chocolate Pot De Creme Recipe: https://whatscookingamerica.net/chocpotsdecreme.htm