Double-Deck Chocolate Custards

1. 1

   In a heavy small saucepan, combine 1 cup of the whipping cream, the milk chocolate, and 3 tablespoons of the sugar.

2. 2

   Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens (If chocolate flecks remain, use a wire whisk to beat mixture until smooth).

3. 3

   In a medium bowl, beat 2 of the egg yolks with a wire whisk.

4. 4

   Gradually stir all of the hot mixture into the beaten egg yolks; stir in 1/2 teaspoon of the vanilla.

5. 5

   If using glass serving containers, cool slightly.

6. 6

   Divide chocolate mixture evenly among 8 small glasses, dishes, pot de cr�me cups, or ramekins.

7. 7

   Cover and refrigerate for 2 hours.

8. 8

   *

9. 9

   Make the second layer of dessert using the same method with the remaining 1 cup whipping cream, the dark chocolate, the remaining 3 tablespoons sugar, the remaining 2 egg yolks, and the remaining 1/2 teaspoon vanilla.

10. 10

    Divide dark chocolate mixture among chilled glasses.

11. 11

    Cover and refrigerate about 4 hours or until firm.

12. 12

    NOTE:.

13. 13

    To have the darker layer on the bottom, make the layer from Step 3 first and follow with the layer in steps 1 and 2.

No additional tips available.