Heat milk in a small pan over moderate heat until it comes to a boil.
Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips and liqueur. Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend 1 minute, until smooth.
Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine.
Top each chocolate cup with a dollop of cream and garnish with an edible flower or candied violet. Place cups on saucers and serve with demitasse spoons alongside.