Chocolate Custard with Chantilly Cream

3 cups whipping cream
8 ounce squares of semi-sweet chocolate
2 teaspoons vanilla extract
8 egg yolks
2/3 cup sugar
Chantilly Cream, for serving

Preheat oven to 325 degrees F.

Heat cream and chocolate in a heavy 3-quart or larger saucepan over medium heat until it just starts to steam and chocolate is melted. Stir frequently. Remove from heat and stir in vanilla extract. Set aside for 5 minutes.

In a large bowl, whisk together egg yolks and sugar. When cream has rested for 5 minutes, transfer chocolate cream into a glass measure with a pouring spout. Add 1/2 of cream to eggs, pouring in a thin, slow drizzle and whisking constantly. Then slowly add remaining chocolate cream to egg mixture, stirring lightly to prevent large bubbles.

Pour into 8 (5-to-6 ounce) ramekins or custard cups. Place cups into two 8-inch square glass or ceramic baking dishes and fill outer dishes with water until it rises to 1/3 of way up sides of cups.

Place baking dishes in oven and bake 45 minutes or until custard is just set in center, firm yet still jiggly, a pudding-like consistency. Remove from oven, and remove ramekins from baking dish. Discard water. Cool to room temperature then refrigerate at least 2 hours or until ready to serve. Top with Chantilly Cream, if desired.

Chocolate Custard with Chantilly Cream

Approximate Values Per Serving (with Chantilly Cream): 794 calories (77% from fat), 71 g fat (42 g saturated), 415 mg cholesterol, 8 g protein, 38.5 g carbohydrates, 1 g dietary fiber, 66 mg sodium

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