Directions:
- Put the chocolate, vanilla, and yolks in a blender. Bring the cream just beneath the boiling point, turn the blender on, and pour into the blender in a slow stream (you don't want it to splash out on you). When all is added, blend (the cream cooks the egg yolks) for a couple of minutes.
- Pour into serving dishes (I serve this in stemware for company, but custard cups or ramekins will do as well) and cover with saran wrap. Refrigerate for an hour, top with whipped cream and serve.
- Note: The better the chocolate, the better the product. The original recipe for this I was given called for chocolate chips, and you definitely get a good dessert, but try it with 70% chocolate liquor bittersweet, like Valrhona.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.01 Kcal (1001 kJ) | ||
| Calories from fat | 156.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.44g | 27% | |
|---|---|---|---|
| Cholesterol | 129.15mg | 43% | |
| Sodium | 63.58mg | 3% | |
| Potassium | 59.31mg | 1% | |
| Total Carbs | 18.53g | 6% | |
| Sugars | 13.84g | 55% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 4.42g | 9% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 276.63 Kcal (1158 kJ) | ||
| Calories from fat | 181.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.18g | 27% | |
|---|---|---|---|
| Cholesterol | 149.48mg | 43% | |
| Sodium | 73.58mg | 3% | |
| Potassium | 68.65mg | 1% | |
| Total Carbs | 21.45g | 6% | |
| Sugars | 16.01g | 55% | |
| Dietary Fiber | 0.66g | 2% | |
| Protein | 5.12g | 9% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 63.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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