Heath Toffee Pots Decreme

• 12 oz. semi-sweet chocolate chips
• 1/3 c. light cream or evaporated milk
• 2 Tbsp. Kahlua or very strong coffee
• 1 (8 oz.) container frozen whipped topping, thawed
• additional whipped topping and Heath bits
• 1 sq. unsweetened chocolate
• 2 egg yolks, beaten
• 3/4 c. Heath bits

1. In heavy saucepan melt chocolate chips and unsweetened chocolate with cream over low heat, stirring frequently.
2. Stir 1/4 cup chocolate mixture into the egg yolks.
3. Then quickly stir yolk mixture back into saucepan.
4. Cook and stir for two minutes.
5. Remove from heat and stir in Kahlua or coffee.
6. Cool to room temperature. Stir in Heath bits.
7. Carefully fold in whipped topping.
8. Spoon into small dessert cups.
9. Cover with plastic wrap and chill.
10. Just before serving, garnish with additional Heath bits.

semisweet chocolate chips, light cream, kahlua, frozen whipped topping, additional whipped topping, unsweetened chocolate, egg yolks, heath bits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=758974 (may not work)