2 ½ cups heavy cream
2 ½ teaspoon vanilla extract
4 egg yolks
2 ½ tablespoons sugar
7 ½ ounces milk chocolate, melted
Take a vessel, mix together egg yolks, 2 ½ tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, rouse it until mixture coats back of spoon, 5 minutes (do not boil). Remove from heat; brush quivkly in melted chocolate and vanilla. Strain into a bowl; chill until it cools down. With an electric mixer, beat remaining 1/4 cups heavy cream with remaining 2 ½ tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
Spoon into serving dishes; chill, covered, at least 40 minutes and up to 3 days. Bring to room temperature before serving.
(Courtesy: Chef Choong Chew Loon, Royal China, New Delhi)