Milk-Chocolate Creams

• 12 ounces milk chocolate, roughly chopped
• 1 cup light rum
• 1 12 teaspoons pure vanilla extract
• coarse salt
• 4 large egg yolks
• strawberry, and
• raspberries, for serving

1. Place chocolate in a blender.
2. Bring cream to a simmer in a small saucepan.
3. Immediately remove from heat and pour over chocolate.
4. Blend until smooth.
5. Blend in vanilla and a pinch of salt.
6. With the machine running add egg yolks.
7. Blend until well combined.
8. Pour about 3/4 cup chocolate mixture into each of 4 serving bowls.
9. Freeze, uncovered, for 30 minutes.
10. Then refrigerate, uncovered, for 30 minutes.
11. (the texture should be soft and creamy).
12. Serve with cold with berries.

milk chocolate, light rum, vanilla, salt, egg yolks, strawberry, raspberries

Taken from www.food.com/recipe/milk-chocolate-creams-361898 (may not work)