Ingredients
2 large egg yolks
1/8 cup granulated sugar
1/4 cup warm heavy cream
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
3/4 cup cold heavy cream
Directions
In a medium bowl whip together egg yolks and sugar until pale and fluffy.
Warm 1/4 cup heavy cream in a heavy bottom sauce pan.
Slowly pour warmed cream into eggs and sugar mixture and whisk together.
Pour eggs, sugar and warmed cream back into the sauce pan and cook over low heat, whisking constantly until thick, 3-5 minutes.
If any lumps appear, strain the custard and return to the pot to thicken.
Remove from heat after 5 minutes, add chocolate and vanilla.
Stir with a wooden spoon or rubber spatula.
Pour mixture into another bowl and stir every 5 mins for 15-20 mins or until the mixture has cooled to room temperature.
Whip remaining cold heavy cream to stiff peaks.
Fold the whipped cream into the chocolate mixture.
Pipe or spoon into cups.
Allow to set in the fridge for at least 2 hours.
Top with fresh berries, whipped topping, nuts, or granola.
Fresh Whipped Cream
1/2 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla
Whipped Cream:
Pour heavy cream into a bowl and beat with an electric mixer on medium speed until very frothy.
Slowly pour in the powdered sugar and vanilla and beat on medium high.
The cream will gradually become thicker.
Once the whipped cream has thickened it’s ready!