Ingredients: 1 package chocolate wafer cookies 1/3 cup butter, melted 1 pound sweetened dark chocolate 1/2 cup heavy whipping cream 2 eggs 4 egg yolks 1/2 cup half and half 1-1/2 cups cream, whipped 1/2 cup dark or white chocolate assorted washed and patted dry camellia or lemon leaves Directions:Whirl the chocolate wafers in food processor to make crumbs. Add the butter and whirl. Press into bottom and up sides of a 6-8 cup glass or ceramic dish or mold. Microwave 3 minutes on High. Set aside. Combine chocolate and 1/2 cup whipping cream. Microwave on High 1 minute. Stir to melt chocolate. In another bowl whisk the eggs and egg yolks with the half and half. Microwave on high 1 minute. Whisk very well. Microwave another 30 seconds and whisk, repeating about 2 more times to cook the eggs but not to curdle the mixture. Carefully blend into the chocolate mixture. Cool 30 to 40 minutes. Whip cream. Gently fold chocolate mixture into whipped cream. Pile into prepared shell. Chill several hours or overnight. Microwave chocolate in glass measuring cup on High 1 minute, or until melted. Paint chocolate onto leaves. Allow to set. Gently peel each leaf off and arrange chocolate leaves on top of the dessert. |