Recipe Index

Ingredients

• 4 large egg yolks
• 1/4 cup sugar
• 2 1/2 cups heavy whipping cream, divided
• 8 oz semisweet baking chocolate, finely chopped
• 1 pinch salt

Method

1. Whisk the egg yolks and sugar in a medium heatproof bowl until pale and combined.
2. Heat 1 cup of the cream in a small saucepan over medium heat until steaming and just beginning to simmer at the edges. Do not boil.
3. Slowly pour the hot cream into the yolks, whisking constantly, then return the mixture to the saucepan.
4. Cook over low heat, stirring constantly, for 3 to 5 minutes until the mixture thickens enough to coat the back of a spoon. Remove from the heat.
5. Add the chopped chocolate and salt and let stand for 2 minutes, then stir until completely melted and smooth. Cool to room temperature, stirring occasionally, for about 20 minutes.
6. Whip the remaining 1 1/2 cups cream to soft peaks. Fold one-third into the cooled chocolate mixture to lighten it, then gently fold in the rest until no white streaks remain.
7. Divide among 8 serving dishes, cover, and refrigerate for at least 2 hours, until set. Serve chilled, plain or with extra whipped cream.

Prep: 20 min · Total: 2 h 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data