Recipe courtesy of pastry chef Kristen Egan of the Wequassett Resort & Golf Club.
- 2 ½ pounds of quality dark chocolate, chopped
- 1 quart cream, soft whipped
- 5 egg yolks
- 2 eggs
- ½ cup sugar
- Place chocolate in a metal bowl. Bring a saucepan of water to a boil. Turn off heat and place bowl over hot water to slowly melt the chocolate. Whip yolks, eggs and sugar until light in color. Add chocolate to the egg and sugar mixture. Fold in cream. Pour into a plastic wrap lined ½ sheet pan (12x17 inch) and quickly spread evenly. Chill until set; at least three hours or preferably overnight.
- Cut out with the same 3 inch round cookie cutter. Store on parchment paper and covered with plastic wrap in refrigerator until ready to assemble.