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Double-Deck Chocolate Custard

Source of Recipe


Better Homes and Gardens, February 2003






List of Ingredients



• 2 cups whipping cream
  
• 3 ounces 30- to 40-percent cocoa light chocolate or milk chocolate, chopped
  
• 6 Tbsp sugar
  
• 4 egg yolks
  
• 1 tsp vanilla
  
• 3 ounces 60- to 70-percent cocoa dark chocolate or bittersweet chocolate, chopped
  






Instructions



1. In a small heavy saucepan, combine 1 cup of the whipping cream, the 3 ounces light chocolate, and 3 tablespoons of the sugar. Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens. (If chocolate flecks remain, use a wire whisk to beat mixture until blended.)
   
   
2. In a medium bowl, beat 2 of the egg yolks until blended. Gradually stir all of the hot mixture into the beaten egg yolks; stir in 1/2 teaspoon of the vanilla. If using glasses, cool slightly. Divide chocolate mixture evenly into 8 small glasses, pot de creme cups, or ramekins. Cover and chill for 2 hours.
   
   
3. Make second layer of dessert using the same method with the remaining whipping cream, the 3 ounces dark chocolate, remaining sugar, egg yolks, and the vanilla. Divide chocolate mixture among chilled glasses. Cover and chill 4 hours or until firm.
   
   Makes 8 (3-ounce) servings.