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1
Melt the chocolate in a glass bowl in the microwave.
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2
(In my microwave, I heat for 1 minute on high, then stir the chocolate.
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3
If it is mostly melted, I let it sit during the next step and it will finish melting on its own.
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4
If it seems like it needs some helping along, I heat for 30 more seconds at a time until it is about 2/3 melted.
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5
Then I let it sit and finish melting during this next step.
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6
).
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7
Whisk together the egg yolks, sugar, and 3/4 cup of the cream in a medium sized pot, on the stove.
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8
Cook, whisking constantly, at medium-low heat for 4 or 5 minutes, just until the mixture begins to thicken, but before it starts to simmer.
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9
Do not let it boil!
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10
The mixture will thicken all at once, so be ready to remove it from the heat immediately.
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11
Whisk the melted chocolate and the vanilla into the custard.
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12
Strain into a bowl.
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13
(This will remove the tough little lumps from the bits of egg white that clung to the yolks after you separated them.)
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14
Chill until cooled.
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15
When the mixture is cooled, whip the rest of the cream (1 1/2 cups) until stiff peaks form.
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16
Stir 1/3 of the whipped cream into the chocolate custard mixture.
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17
Fold the chocolate back into the remainder of the whipped cream.
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18
Dish up in individual portions and chill at least 30 minutes, or up to 3 days.
