3ouncesdark or milk chocolateI used an organic dark chocolate candy bar
1cuphalf & half
3egg yolks
2Tablespoonsgranulated sugar
Instructions
Whisk the half and half, egg yolks, and granulated sugar in a heavy-bottomed saucepan over medium heat. Whisk constantly until the mixture is thick enough to coat a spoon and almost boiling, about 10 minutes.
Add broken up bits of chocolate and continue whisking until melted and well blended. Divide the chocolate mixture among serving dishes (2 1/2 oz shot glasses are great) and refrigerate until set, about 2 hours. (I used a funnel to pour into the narrow glasses)
Top with a spritz of whipped cream and garnish if desired (e.g. grated chocolate bits, chocolate transfer hearts, chocolate covered espresso beans)
Notes
To tell if the custard is cooked enough, dip in a spoon to coat, then run your finger down the middle of custard sticking on the spoon. If it is thick enough, it should not run back together . This made 5 servings in my 2 1/2 oz shot glasses. For larger (or more) servings, you may want to double the recipe.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.