SPUMONE AL CIOCCOLATO

(Chocolate Spumone)

Serves 10

7 oz semisweet chocolate, chopped and divided (I used chocolate chips to remove the chopping step)

3 tbsp water

1 3/4 cups heavy cream

3 egg yolks

3 tbsp sugar

Set aside 1/4 cup of the chopped chocolate/chocolate chips.  Place remaining chocolate and water in saucepan over low heat.  Stir until smooth and melted.  Take off heat and set aside.  With an electric beater, whip the cream until extremely stiff (just before butter stage).  Set aside.

Beat egg yolks with sugar until thick and lemon-colored. Thoroughly mix eggs into lukewarm chocolate. When well blended, stir into whipped cream.  Mix in reserved chocolate. Pour into a loaf pan that has been lined with parchment, waxed paper or foil.  Keep in refrigerator until firm, at least four hours.  Unmold onto serving plate and if desired, decorate with whipped cream.

REVIEW:  Although this was an easy and tasty dessert, it wasn't outstanding so I wouldn't make it again.