Ingredients
| 8 oz. | SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, coarsely chopped |
| 1/2 cup | water, divided |
| 2 tablespoons | butter |
| 3 large | egg yolks |
| 2 tablespoons | granulated sugar |
| 1-1/4 cups | heavy cream, softly whipped |
Directions
1. In a microwave or double boiler, heat chocolate, 1/4 cup of the water, and butter until the chocolate and butter are melted. Cool for 10 minutes.
2. In a small heavy saucepan, whisk egg yolks, sugar, and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F (70 degrees C), about 1 to 2 minutes.
3. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes.
4. Fold in whipped cream. Spoon into dessert dishes.
5. Refrigerate for 4 hours or overnight.
