ounces semi-sweet chocolate pieces (use Lindt 70% cocoa smooth, dark bars,
which are found in candy aisle. Each bar is 3.5 ounces. You can use two whole
bars for a richer dessert.)
ramekins or pretty shot glasses to serve.
heavy cream almost to a boil. In a small bowl, beat eggs and vanilla together.
Place chocolate pieces in food processor or blender. When milk starts to come
to a boil, pour egg through food processor tube and add hot milk. Mix well
using the steel blade. Stop machine and scrape down little pieces of chocolate
that didn't melt. Combine well.
mixture into a 4-cup measuring cup. This will allow you to carefully pour the
chocolate cream into small cups. (You will get 4-6 cups of cream out of this.)
Cover each cup with plastic wrap and refrigerate for several hours. When firm
and ready to serve, top each cup with whipped cream. Makes 6 small servings.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!