Ingredients:
2 cups whipping cream
½ c whole milk
5 ounces bittersweet or semisweet chocolate, chopped
6 large egg yolks
1/3 c sugar
Directions:
Pre-heat oven to 325 degrees. Bring cream, milk & a dash of sugar to a simmer in a heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming away any foam from the surface.
Divide custard mixture among six ¾ cup custard or soufflé cups. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water and remove foil. Chill custards until cold, about 3 hours. Top with fresh whip cream and strawberries. Delicious!!!
Horton Heritage Recipe Collection 