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|
|Heavy cream||2 Cup (32 tbs)|
|Whip cream||6 Tablespoon|
Please watch the video for directions.