Ginger Chocolate Temptation

1. 1

   Place cream in a small heavy saucepan. Split vanilla bean and scrape seeds into cream. Add bean. Bring cream mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Discard vanilla bean.

2. 2

   Stir in chocolate until melted. Stir 1/2 cup chocolate mixture into egg yolks; return all to the pan. Cook and stir until mixture reaches 160u00b0 and coats the back of a metal spoon. Remove from the heat. Stir in 2 tablespoons ginger.

3. 3

   Pour into 12 demitasse or espresso cups. Refrigerate for at least 1 hour. Just before serving, garnish with remaining ginger and whipped cream if desired.

* Per serving · 4 servings · Values may vary.

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