| • | Heat 2/3 cup of cream in little saucepan all over low burn until it only begins to steam.
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| • | In a aside bowl, whisk together the egg yolks and sugar.
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| • | Add one-half piece of the red-hot cream, whisking constantly, until the mixture is thoroughly combined.
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| • | Add the hot egg-cream blend back into the remain red-hot cream in the saucepan and cook all over low heat, stirring constantly for a few more minutes.
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| • | Remove from the heat up and stir in the vanilla take aside and melted down chocolate.
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| • | Chill the chocolate custard thoroughly.
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| • | Beat left over 1-1/3 cups of cream in a aside normal bowl until stiff peaks form.
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| • | Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the left over cream.
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| • | Now thoroughly incorporated chocolate custard into the whipped cream and serve up chilled.
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