Total Time
30mins
Prep 15 mins
Cook 15 mins

This came from TOH sounds delicious

Ingredients Nutrition

  • 8 ounces semisweet baking chocolate, coarsely chopped
  • 12 cup water, divided
  • 2 tablespoons butter (no substitutes)
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 14 cups whipping cream, whipped

Directions

  1. In a microwave or a double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted.
  2. Cool for 10 minutes.
  3. In a small heavy saucepan, whisk egg yolks, sugar and remaining water.
  4. Cook and stir over low heat until mixture reaches 160°F, about 1-2 minutes.
  5. Remove from the heat; whisk in chocolate mixture.
  6. Set saucepan in ice and stir until cooled, about 5-10 minutes.
  7. Fold in whipped cream.
  8. Spoon into dessert dishes.
  9. Refrigerate for 4 hours or overnight.

Reviews

(1)
Most Helpful

Mmmmmmmmm! Great use for those left-over egg yolks. I used 2 oz. dark chocolate, (because that's all I had), and 6 oz. chocolate chips. It took several minutes for the egg mixture to come up to 160, (I used an instant-read thermometer), and I strained the mixture, just in case. That which didn't make it into the ramekins was VERY tasty. :)

Snickerspotpie March 25, 2012

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