- 2 large egg yolks
- 1/2 cup granulated white sugar
- 3 tablespoons cornstarch
- 3 cups whole milk
- 5 ounces bittersweet or semisweet chocolate, chopped
- pinch of salt
- 1 tablespoon vanilla extract
- whipped cream and chocolate shavings, for topping (optional)
DIRECTIONS:
- In a substantial bowl, whisk the egg yolks, sugar and cornstarch.
- In a medium pan, join the drain, chocolate and salt and warm finished medium-warm; mix until the point when the chocolate softens. Bit by bit whisk the hot chocolate blend into the egg blend (1/4 glass at once), whisking rapidly, until the point when you have warmed up the egg blend. Empty the egg blend once again into the pan and continue speeding until thickened-12 to 15 minutes. Expel from warm; mix in the vanilla, at that point isolate among 6 serving containers. Cover each with cling wrap and refrigerate until well set (no less than 2 hours).
TIPS:
- To make whipped cream: utilize an electric blender to whip 1/2 measure of overwhelming whipping cream in a medium bowl. When it starts to thicken, include 1 tablespoon of powdered sugar and keep on mixing until the point when it achieves “whipped cream consistency.”
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