Double-Deck Chocolate Custards

Directions

1. 1
   In a heavy small saucepan, combine 1 cup of the whipping cream, the milk chocolate, and 3 tablespoons of the sugar.
2. 2
   Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens (If chocolate flecks remain, use a wire whisk to beat mixture until smooth).
3. 3
   In a medium bowl, beat 2 of the egg yolks with a wire whisk.
4. 4
   Gradually stir all of the hot mixture into the beaten egg yolks; stir in 1/2 teaspoon of the vanilla.
5. 5
   If using glass serving containers, cool slightly.
6. 6
   Divide chocolate mixture evenly among 8 small glasses, dishes, pot de cr�me cups, or ramekins.
7. 7
   Cover and refrigerate for 2 hours.
8. 8
   *
9. 9
   Make the second layer of dessert using the same method with the remaining 1 cup whipping cream, the dark chocolate, the remaining 3 tablespoons sugar, the remaining 2 egg yolks, and the remaining 1/2 teaspoon vanilla.
10. 10
    Divide dark chocolate mixture among chilled glasses.
11. 11
    Cover and refrigerate about 4 hours or until firm.
12. 12
    NOTE:.
13. 13
    To have the darker layer on the bottom, make the layer from Step 3 first and follow with the layer in steps 1 and 2.