4 ounces bittersweet chocolate, finely chopped
¾ cups heavy cream
¼ cup whole milk
¼ cup granulated sugar
1 teaspoon Gluten Free vanilla extract
1 tablespoon Chocolate liqueur (optional)
3 large egg yolks
Preheat oven to 325 degrees F.
Place 4 5-ounce ramekins or oven-safe molds into a large roasting pan.
Place chocolate in a heat-safe bowl.
Warm cream and milk in a saucepan over medium heat, and whisk continually until sugar is dissolved and milk starts to bubble around the edges.
Remove pan from heat, add vanilla and pour over chocolate. Stir mixture slightly, then let it sit for about 3 minutes to allow chocolate to melt. Whisk until smooth.
In a separate bowl whisk together sugar and egg yolks until they are a pale yellow. While continuing to mix slowly pour in about ½ cup of the chocolate mixture to temper the eggs. Add remaining chocolate mixture and whisk to incorporate.
Strain into a measuring cup using a fine-mesh sieve. Pour equally into prepared ramekins. Transfer roasting pan to oven, then carefully fill pan with hot water until it comes halfway up the ramekins.
Bake for 25-30 minutes. Carefully remove ramekins from roasting pan and place on a wire rack to cool. Once at room temperature cover with plastic wrap and transfer to refrigerator to chill for at least 1-2 hours.
Top with a little whipped cream, candy hearts, footballs, lions, tigers, or bears.
Recipe Credit: Daydreamer Desserts
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