Ginger Chocolate Temptation

• 2 cups heavy whipping cream
• 1 vanilla bean
• 8 ounces bittersweet chocolate, chopped
• 6 egg yolks, lightly beaten
• 1/4 cup minced crystallized ginger, divided
• Heavy whipping cream, whipped, optional

1. Place cream in a small heavy saucepan. Split vanilla bean and scrape seeds into cream. Add bean. Bring cream mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Discard vanilla bean.
2. Stir in chocolate until melted. Stir 1/2 cup chocolate mixture into egg yolks; return all to the pan. Cook and stir until mixture reaches 160u0b0 and coats the back of a metal spoon. Remove from the heat. Stir in 2 tablespoons ginger.
3. Pour into 12 demitasse or espresso cups. Refrigerate for at least 1 hour. Just before serving, garnish with remaining ginger and whipped cream if desired.

heavy whipping cream, vanilla bean, bittersweet chocolate, egg yolks, ginger, heavy whipping cream

Taken from www.tasteofhome.com/recipes/ginger-chocolate-temptation/ (may not work)