Recipe by Kathleen Robinson
4 large egg yolks
4 T sugar
2 C heavy cream
8 ounces bittersweet chocolate, melted (you can use semisweet if you prefer)
1 t Vanilla (variation; rum, bourbon, amaretto or frangelico can be added instead of vanilla)
- In a medium saucepan, whisk together egg yolks, 2 T sugar and ¾ C heavy cream. Cook over medium-low heat, stirring constantly until the mixture coats the back of a spoon, about 3 to 4 minutes (DO NOT BOIL)
- Remove from heat and whisk in melted chocolate and vanilla or other flavoring. Strain through a sieve and chill until cold
- With an electric mixer, whip remaining 1 ¼ C heavy cream with 2 T sugar to medium/stiff peaks. Stir in 1/3 of whipped cream into cooler chocolate mixture the gently fold the remaing whipped cream in with a rubber spatula.
- Spoon into desired serving dish, chill for at least 30 minutes before serving.