Place metal muffin pan in freezer.
In a double boiler, melt chocolate chips (gradually). Stirring in sifted cocoa. Set aside and keep warm
Microwave milk just below a boil. (steaming). Place egg yolks in a mixing bowl and gradually adding the sugar. After the sugar then start with the steaming liquids. Constantly, whipping and slowly adding. Using a hand mixer or whisk.
Back to the double boiler, on a low heat, add the egg mixture of sugar and milk to the chocolate. Mixing until smooth and velvety
Pour chocolate mixture into the muffin pan. Making the perfect serving (4 ounces or 110 grams) which can be single serving or an addition to another dessert. (Espresso, fruit, cake or cookies) Place in the freezer on a flat surface. Set your timer for 45 minutes to check for lumps or ice clusters. stir with a fork if needed. Freeze overnight. Treats can keep in the freezer up to 14 days (if they last longer that long, that’s a miracle)
They are sooooo good!!
Ingredients
Directions
Place metal muffin pan in freezer.
In a double boiler, melt chocolate chips (gradually). Stirring in sifted cocoa. Set aside and keep warm
Microwave milk just below a boil. (steaming). Place egg yolks in a mixing bowl and gradually adding the sugar. After the sugar then start with the steaming liquids. Constantly, whipping and slowly adding. Using a hand mixer or whisk.
Back to the double boiler, on a low heat, add the egg mixture of sugar and milk to the chocolate. Mixing until smooth and velvety
Pour chocolate mixture into the muffin pan. Making the perfect serving (4 ounces or 110 grams) which can be single serving or an addition to another dessert. (Espresso, fruit, cake or cookies) Place in the freezer on a flat surface. Set your timer for 45 minutes to check for lumps or ice clusters. stir with a fork if needed. Freeze overnight. Treats can keep in the freezer up to 14 days (if they last longer that long, that’s a miracle)
They are sooooo good!!
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