The Chopping Block

8oz. Bittersweet chocolate chopped
2 T High quality cocoa powder
5 Egg yolks
24oz. Heavy cream
½ C Sugar
2 T sugar
1 T Vanilla

· In a medium glass bowl whisk egg yolk and ½ C sugar together until light yellow and fluffy
· Stir in 8oz. cream, chocolate, and cocoa powder
· Set over a pot of boiling water to create a double boiler. Whisk the mixture constantly about 10-15 minutes, or until mixture is thickened and sticks to a spoon
· Remove from heat and cool over night
· In a separate bowl whip the remaining heavy cream and vanilla until it is very thick and holds a peak. Fold the cream with the cooled custard until it is all incorporated
· Place into a refrigerator until you are ready to serve or at least 1 hour
· Warning: Do not over mix the cream it will loose its volume