3 oz. Bittersweet Chocolate, Coarsely Chopped
3/4 cup Heavy Cream
2 T. Sugar
4 Egg Yolks
Splash Cointreau or Frangelico
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 ServingsPresented by:
Sweet CelebrationsDate Aired:
January 22, 2013