Try this delicious creamy dessert after a relaxing dinner at home or impress your guests after hosting a dinner party. Anyone is sure to be blown away.
Recipe from Canadian Living’s Best Chocolate by Elizabeth Baird and Canadian Living Test Kitchen, Madison Press Books, 1997.
Place chocolate in a bowl. In a saucepan, bring cream just to a boil; pour one-third over chocolate, whisking until melted. Gradually stir in remaining cream.
In a separate bowl, whisk egg yolks with sugar until well combined. Whisk in one-third of the chocolate mixture; stir in remaining chocolate mixture. Stir in brandy (if using) and vanilla.
Pour into 6 - ¾ cup custard cups or heatproof ramekins. Place cups in a 13x9-inch cake pan: pour in enough boiling water to come halfway up sides of the cups.
Bake in center of a preheated 325F oven until set around the edge but still slightly jiggly in center, about 25 to 30 minutes.
Remove cups from pan; let cool on wire rack for at least 30 minutes or up to two hours. Sprinkle with edible glitter and serve with whipped cream if desired.
6 oz (175 g) Bittersweet Chocolate, chopped
1½ cups Whipping Cream
6 Egg Yolks
1/3 cup White Sugar
1 tbsp Brandy (optional)
Dash Pure Vanilla
Additional Whipped Cream for garnish (optional)
Edible Glitter as a garnish (optional)
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