4 oz (115 g) semisweet or milk chocolate, chopped

3 tablespoons (45 ml) unsalted butter

2 egg yolks

1 1/2 cups (375 ml) 35% cream

1 tablespoon (15 ml) sugar

1/2 teaspoon (2.5 ml) vanilla extract

White or dark chocolate shavings, for garnish

In a double boiler, melt the chocolate with the butter. Remove from the heat. Add the egg yolks, stirring with a whisk until the mixture is smooth. Refrigerate for about 20 minutes or until mixture is room temperature.

In a bowl, whip the cream, sugar and vanilla with an electric mixer until stiff peaks form.

Using a spatula, gently fold the whipped cream into the chocolate mixture.

Spoon into dessert dishes. Garnish with chocolate shavings. Refrigerate for about 2 hours.

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