|
|
|||||||||||||||||
In a large saucepan, combine egg yolks and 1/2 cup whipping cream; set aside. Combine chocolate, corn syrup and butter in a large microwave-safe bowl and nuke until chocolate melts, stirring occasionally. Gradually stir into the egg mixture in saucepan. Cook over medium heat stirring constantly 3 to 5 minutes or until mixture reaches 160 degrees. Cool. Beat remaining 1-1/2 cups whipping cream until foamy; gradually add powdered sugar and cinnamon, beating until soft peaks form. Stir in vanilla. Stir 1 cup whipped cream into chocolate mixture. Fold remaining whipped cream mixture into chocolate mixture and pour into individual serving dishes or large wine glasses. Cover and refrigerate 8 hours. Serve with a dollop of whipped cream. Serves 10 to 12.
More Recipes: Chocolate Shortbread | Chicken Montmorency | Seafood Naomi | Sandra's Home Fries
|
|||||||||||||||||
| |||||||||||||||||