Chocolate Cream Coupes
|Unsweetened chocolate||3 Ounce (3 Squares)|
|White corn syrup||3⁄4 Cup (12 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
Place chocolate in top of double boiler over hot, not boiling, water. (If water is too hot, chocolate will become lumpy and hard.)
Heat until chocolate is melted.
Combine egg yolks and salt in small mixer bowl; beat until light and lemon-colored.
Add corn syrup; beat until well combined.
Pour slowly into chocolate; beat constantly.
Cook over hot water, stirring constantly, until thickened.
Remove from heat; beat until cold.
Whip cream until fluffy.
Add vanilla; beat until stiff.
Fold 1/3 of whipped cream into chocolate, then fold in remaining whipped cream.
Chill at least 4 hours.
Spoon into serving dishes; mound as in illustration, if desired.
Garnish with a little whipped cream or with dragonflies as illustrated.