Place 8-10 small serving dishes (about 1/4 cup each) on a sheet pan.

Place chocolate chips, sugar, egg, and vanilla in a blender with the lid on. Starting on lowest speed, blend for 1 minute, then increase speed to medium for another minute. Turn off blender and set chocolate mixture aside.

In a microwave-safe container, microwave the cream on high for 2 1/2 minutes, or until cream is vigorously boiling. It should be very hot so it will cook the egg when it's poured into the blender.

Turn the blender on low speed and blend the chocolate mixture again for 15 seconds. Open lid slightly and slowly begin pouring in hot cream. Once all the cream has been added, turn the blender off and scrape down the sides with a rubber spatula.

Place lid back on the blender and blend for an additional 2 minutes on high speed. Pour into prepared serving dishes and refrigerate for at least one hour. Garnish with fresh berries before serving, if desired.