Melt chocolate over hot water. Blend in sugar and 1/2 cup whipping creme Cook until smooth, stirring constantly Pour hot chocolate mixture over the egg yolks, beat until blended and thickened Cool, fold in remaining 1/2 cup whipped creme.
Source: Hand written by my aunt, Dated Sept. 06, 1969 in my aunt's 1935 cookbook.
By Vi Johnson from Moorpark, CA
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There seems to be something left out of this recipe. After you pour hot choc. over egg yolks and beat, then does this mixture go into a pan, dish? What is the end result?
Diane, GG Vi's Aunt probably didn't bother to write down the cooking instructions because she knew it by heart. My gramma used to do the same thing. The only thing missing is to pour into ramekins and bake for about 30 minutes at about 325 degrees and it will turn out as a sort of custard.
Yum, GG Vi and a lot less work than Mousse! :-)
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