In a double boiler, heat chocolate, 1/4 cup water and butter until chocolate and butter are melted. Cool for 10 min. In a small heavy saucepan, whisk egg yolks, sugar and remaining water.
Cook and stir over low heat until mixture reaches 160F degrees, about 1-2 min. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream.
Spoon into dessert dishes. Refrigerate for 4 hours or overnight.
Top with extra whipped cream and chocolate shavings.
Originally Submitted
1/6/2007
5 Out of 5 from
1 reviews
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