- 8 (1 oz) squares semisweet chocolate, coarsely chopped
- 1/2 C water, divided
- 2 Tbsp butter
- 3 egg yolks
- 2 Tbsp sugar
- 1 1/4 C whipped cream, whipped
In a microwave or double boiler, heat chocolate, 1/4 C water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes and refrigerate 4 hours or overnight.