I made a dessert for the kids to take on their ski trip this weekend, and I had the ingredients left over to make this custard and truffles!
1 1/3 cups Heavy Cream
1/3 cup Sugar
3/4 cup Semi-Sweet Chocolate Chips
4 Egg Yolks
Heat cream and sugar over medium heat, just to a bubble. (Do not boil) Remove from heat and add chocolate. Stir until melted and smooth. Beat the egg yolks and temper them (add a tiny bit of the hot liquid at a time until the eggs are warm). Add them to the chocolate mixture and return to heat. Heat over medium heat, stirring constantly, until smooth and thickened, about 6-8 minutes. (Do not boil) Cool and pour into 3 ounce custard cups or bowls. Cover and refrigerate until set, about one hour.
Truffles:
Heat cream and sugar over medium heat, just to a bubble. (Do not boil) Remove from heat and add chocolate. Stir until melted and smooth. Beat the egg yolks and temper them (add a tiny bit of the hot liquid at a time until the eggs are warm). Add them to the chocolate mixture and return to heat. Heat over medium heat, stirring constantly, until smooth and thickened, about 6-8 minutes. (Do not boil) Cool and pour into 3 ounce custard cups or bowls. Cover and refrigerate until set, about one hour.
Truffles:
12 Oreos, ground into crumbs
1 cup Whipped Cream
2 tablespoons Bailey's Irish Creme
1 cup Whipped Cream
2 tablespoons Bailey's Irish Creme
Combine the ingredients and spoon into a small bowl or pan. Freeze until firm. Scoop with a small melon baller. and serve on top of custard.
