Sunday, April 19, 2009

Decadent Chocolate Cream

This is a very old recipe from one of my aunts. The cream needs to set so you must make it at least 24 hours ahead, but it can keep in the refrigerator for up to 3 days so it's perfect when you need to plan for a party. It will serve about 6 people.

Decadent Chocolate Cream
12 oz. semisweet chocolate, grated or chopped
1/2 cup butter, softened
3 egg yolks
3 tablespoons water

Melt chocolate over a double boiler with 3 tablespoons of water. Beat in small amounts of butter at a time until smooth. Beat egg yolks in a bowl. Gradually beat the chocolate mixture into the yolks until smooth and thick. Turn into a serving bowl or individual cups.

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1 comment:

  1. Oh my I have to make this and soon - YUMMY! Here's my thread to all my chocolate recipes for the round up.


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