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Nutty Chocolate Cream

Yield: 4 servings

Ingredients and directions for this recipe

200 g Cooking chocolate
2 tb Water; (30 ml.)
4 Eggs
1 ts Vanilla essence; (5 ml.)
4 tb Sugar; powdered (60 g.)
A little cream for
-decoration
A few almonds; roasted and
-sliced
; for decoration

MELT chocolate with two tbs water over hot water and keep aside. Beat
together over double boiler egg yolks, vanilla essence and sugar until
thick and creamy. Fold in the melted chocolate and pour into a glass dish.
Chill in the refrigerator overnight.

To serve: Pipe a ring of whipped cream around the edge and scatter the top
roasted almond slices on top.

See also:
Previous recipe Nutty Chocolate Butter
Next recipe Nutty Chocolate Mint Fudge

Or try one of these recipes:
Ha'penny Friendship Bread-pg. 1 (medieval)
Sesame Cabbage Salad