In the work bowl of a food processor combine the chocolate, egg, sugar and Chambord. Pulse a few times to mix.

Heat the milk in a heavy saucepan over medium high heat. When little bubbles form around the edge of the pot, remove from heat. While the food processor is running, pour the hot milk over the other ingredients and blend for 1 minute, until chocolate is melted and little bubbles are present near the surface. Divide mixture among four 1/2 cup ramekins. Refrigerate at least 2 hours, until set. Garnish with fresh raspberries and serve.