Difficulty: Medium - experience needed
8 (1 ounce) squares semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped
In a double boiler, heat chocolate, 1/4 cup water and butter over low heat until the chocolate and butter are melted. Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes.
Remove from the heat; whisk in chocolate mixture.
Set saucepan in ice and stir until cooled, about 5-10 minutes.
Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.