| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Home2 |
1 |
servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 2 |
c |
Milk |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
|
Envelope unflavored gelatin |
| 6 |
oz |
Semi-sweet chocolate – chopped |
| 2 |
oz |
Unsweetened chocolate – chopped |
| 1 |
ts |
Vanilla |
| 2 |
c |
Heavy cream – whipped |
INSTRUCTIONS
Directions: Separate the yolks from the egg whites. In a large sauce
pan, whisk together the egg yolks, milk, sugar, and salt. Add the
unflavored gelatin and let stand for one minute to soften the
gelatin. Stir in the semi-sweet and unsweetened chocolate. Place the
sauce pan over low heat and cook, stirring often for 15 minutes until
the mixture thickens slightly and reaches 175 degrees. Do not boil.
When slightly thick, remove from heat and stir in the vanilla. Cover
the pot and refrigerate for 1 hour until mixture is thick. Remove
from refrigerator and fold in the whipped cream to the chocolate
mixture. Chill for four hours before serving. Garnish with whipped
cream and pistachios.
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