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1
In a microwave safe bowl, whisk together the half&half and cocoa, this will be slightly lumpy.
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2
Microwave on high for 1 to 1 1/2 minutes, or until the half&half is slightly warm.
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3
Whisk the mixture again to disolve lumps.
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4
Whisk the eggs and 2/3 cup sugar into the cocoa mix.
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5
Pour one cup of the mixture into each of ten 6 ounce custard cups (make sure they are broiler proof).
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6
Spoon 1 teaspoon of chocolate chips into the middle of each cup.
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7
Place the cups on a 17x12 baking sheet or a large baking pan that can hold all of them.
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8
Fill the sheet half full with warm water (or to a depth of 1 inch).
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9
Bake in a preheated 325F oven for 30-35 minutes, or until the center doesn't giggle when gently shaken.
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10
Carefully move the cups to a cooling rack and let them rest for 15 minutes.
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11
Then cover and refrigerate for 2 hours to 2 days before serving.
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12
When ready to serve, preheat the broiler.
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13
Sprinkle 2 teaspoons of sugar over each serving.
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14
Put the cups on a broiler-safe pan.
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15
Broil with the tops of the cups 2 inches from the heat for 2 to 4 minutes or until the sugar is caramelized.
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16
Careful not to burn!
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17
To serve, garnish with raspberries and enjoy!
