Categories: custard, flan, mousse, pudding

Ingredients

• 1 lb. dark semisweet chocolate
• 8 oz. white chocolate
• 1 lb. unsalted butter
• 1 quart heavy cream
• 8 large eggs

Directions

1. Prepare individual ramekins or custard cups by buttering them and coating with granulated sugar. (Use at least 8-1/2 cup ramekins)
2. Melt 1b. dark semisweet chocolate with 3/4 lb. unsalted butter in the top of a double boiler or a bowl over a pot of hot water.
3. In another bowl, melt 8 oz. white chocolate with remaining 1/4 lb. butter.
4. Separate half of the dark chocolate mixture into another bowl. To one bowl add half the egg whites, folding in gently. To the other half, add half the whipped cream and the other half of the egg whites. To the white chocolate, add the other half of the whipped cream.
5. Layer the mixes into ramekins and freeze for about an hour. Remove and store in refrigerator. To unmold, dip bottom of ramekin in hot water for a few seconds. Garnish with whipped cream, strawberries and crème anglaise.
6. If layers sound confusing, remember: Dark layer has dark chocolate, butter, egg yolks and egg whites. Light layer has all that, plus whipped cream. White layer has white chocolate, butter and cream.

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