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Ingredients
- 8 oz semi-sweet chocolate
- 2 C heavy cream
- 5 egg yolks
- 6 TBS sugar
- 2 tsp vanilla extract (real is best)
- whipped cream
Details
Servings 6
Preparation
Step 1
Heat chocolate in double boiler, whisking until melted. Stir in sugar and heavy cream, whisking until smooth.
Beat a small amount of chocolate mixture into bowl of beaten egg yolks. Gradually add the egg-chocolate mixture back into double boiler pan. (This step should keep egg yolks from curdling when mixed into the main chocolate mixture.)
Whisk and cook for several minutes over medium heat. Stir in vanilla and dash of salt.
Strain through small sieve to remove any possible cooked egg "lumps."
Pour into demitasse cups or small ramekins. Cover with lids or plastic wrap.
set pots in a pan of water, cook at 325 oven about 25 min. Test until a knife comes out clean.
Chill in frig until firm.
Top with whipped cream.
Note: a regular saucepan can also be used in place of a double boiler, if care is
taken to make sure chocolate does not burn.
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