Adapted from 2001 Taste of Home Annual Recipes
Yield: about 4 servings
Yield: about 4 servings
¾ c | whipping cream |
¼ c | sugar |
2 tsp | cornstarch |
2 | egg yolks |
4 oz | semisweet baking chocolate (preferably Hershey's Special Dark) |
1 tsp | vanilla |
1 or 2 8-oz containers | frozen whipped topping, thawed, to taste (I use the reduced fat version) |
Additional whipped cream and strawberries or sliced pears for garnish, optional |
- In a saucepan, heat cream just to a boil.
- Meantime, in a bowl combine sugar and cornstarch; stir in yolks until combined.
- Stir a small amount of the hot cream into the yolk mixture; return all to pan.
- Cook and stir for 2 minutes over medium-high heat until mixture reaches 160 degrees and is thickened.
- Lower heat and stir in chocolate until melted.
- Add vanilla.
- Remove from heat and cool to room temperature (at least 15 minutes).
- Fold in whipped topping to taste (I use 2 tubs of whipped topping).
- Layer with whipped cream in serving bowl, or use individual parfait glasses.
- Cover and refrigerate for at least one hour.
- Before serving, top with whipped cream and fruit garnish if using.