Recipe is from Janet Christensen Clark.
¼ lb German’s sweet baking chocolate
1 TB sugar
½ cup cream
2 egg yolks, slightly beaten
½ tsp vanilla
Whipped cream
Melt chocolate over hot water. Gradually stir in the sugar and cream until smooth. Remove from heat. Slowly blend into egg yolks and vanilla. Pour into small individual dessert dishes or demitasse cups (use demitasse spoons for eating with these). Chill. Serve with garnish of whipped cream. 4 servings.
(It tastes just as good without demitasse spoons, but you do need to use small dishes as the servings are very small but it is so rich that you can’t eat too much. Sure is good though.)
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