Ingredients Jump to Instructions ↓

  1. 4 egg yolks

  2. 1/4 cup sugar

  3. 2 cups whipping cream, divided

  4. 8 ounces good quality chocolate

  5. 1 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Melt the chocolate in a glass bowl in the microwave. (In my microwave, I heat for 1 minute on high, then stir the chocolate. If it is mostly melted, I let it sit during the next step and it will finish melting on its own. If it seems like it needs some helping along, I heat for 30 more seconds at a time until it is about 2/3 melted. Then I let it sit and finish melting during this next step.).

  2. Whisk together the egg yolks, sugar, and 3/4 cup of the cream in a medium sized pot, on the stove.

  3. Cook, whisking constantly, at medium-low heat for 4 or 5 minutes, just until the mixture begins to thicken, but before it starts to simmer. Do not let it boil! The mixture will thicken all at once, so be ready to remove it from the heat immediately.

  4. Whisk the melted chocolate and the vanilla into the custard.

  5. Strain into a bowl. (This will remove the tough little lumps from the bits of egg white that clung to the yolks after you separated them.) Chill until cooled.

  6. When the mixture is cooled, whip the rest of the cream (1 1/2 cups) until stiff peaks form.

  7. Stir 1/3 of the whipped cream into the chocolate custard mixture.

  8. Fold the chocolate back into the remainder of the whipped cream.

  9. Dish up in individual portions and chill at least 30 minutes, or up to 3 days. ?


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