Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
4 yolks
1/4 cup
2 1/2 cups
8 oz
DIRECTIONS:
1: Beat egg yolks in small bowl with on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
2: Heat 1 cup whipping cream in over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture then stir that mixture back into the remaining hot cream in saucepan.
3: Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
4: Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. or spoon mixture into serving bowls. Refrigerate until serving.
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Darlene’s Tips: Want a quick and easy version? Make and let it chill. Then mix into the pudding, as little or as much as you want. You can do this with .
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