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3 oz. Bittersweet Chocolate, Coarsely Chopped 3/4 cup Heavy Cream 2 T. Sugar 4 Egg Yolks Splash Cointreau or Frangelico (optional)
Preheat Oven to 300 degrees. Melt Chocolate with ½ cup of Heavy Cream in Double Boiler. Warm remaining ¼ cup Cream, Milk & Sugar in small saucepan over medium heat, stirring until sugar dissolves.
In medium bowl whisk yolks and slowly stir in milk mixture. Pour egg mixture into the chocolate through a strainer. Stir in Liqueur (if using) and stir to combine. Divide mixture into four 4-6 oz Ramekins or Custard Cups.
Place cups 1 inch apart in baking pan. Place pan on oven rack and add hot water until ½ inch beneath the lip of the cups. Bake 45 minutes or until the edges of the custard are set and it bulges a bit in the middle. Remove from oven and allow to cool. Cover each with foil or plastic wrap and refrigerate at least 2 hours and up to 3 days.
Makes 4 Servings
Presented by: Sweet Celebrations
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