Chocolate Custard

·        1.5 cups milk

·        2 cups chocolate chips

·        2 eggs

·        ¼ cup sugar

·        Pinch of salt

Heat milk in saucepan until boiling.

Combine remaining ingredients in blender.

Pour in hot milk and blend at low speed until smooth.

Pour into 6 custard cups and refrigerate for 3 hours.

Garnish with dollop of whipped cream and crushed nuts or wheat germ.