What I love about this recipe is that it omits any water bath, sifting/sieve or baking. Just blend the chocolate, heat up the eggs and cream, then blend all ingredients into a velvety smooth texture. Pour into ramekins and refrigerate for 4-6 hours. Ours took less then 6 hours because we used smaller ramekins.
Chocolate | 6 Ounce , chop | |
Eggs | 3 | |
Heavy cream | 2 Cup (32 tbs) | |
Salt | 1/2 Teaspoon | |
Whip cream | 6 Tablespoon |
Please watch the video for directions.