1. Beat egg yolks on high speed until thick and lemon colored, about 3 minutes. 2. Gradually add sugar then beat. 3. Heat 1/2 cup cream in saucepan over medium heat just until hot, do not boil. 4. Gradually add 1/2 of the hot cream into the egg yolk mixture then combine back into hot cream in saucepan. 5. Cook over low heat, about 5 mins., stirring constantly, until mixture is blended and thickens. 6. Let cool for 10 mins, add chocolate to the mixture and stir until thick, about 5 minutes. 7. Cover and refrigerate about 2 hours, stirring occasionally until chilled. 8. Beat remaining 3/4 cup cream in chilled bowl on high until stiff peaks form. 9. Mix 1/4 cup of whipped cream into chocolate mixture until blended. 10. Fold remaining whipped cream gradually into chocolate mixture until well blended. 11. Spoon mixture into cups and refrigerate any remaining dessert. 12. Garnish with whipped cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
