Double-Deck Chocolate Custards

• 2 cups whipping cream
• 3 ounces milk chocolate, chopped
• 6 tablespoons sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, chopped

1. In a heavy small saucepan, combine 1 cup of the whipping cream, the milk chocolate, and 3 tablespoons of the sugar.
2. Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens (If chocolate flecks remain, use a wire whisk to beat mixture until smooth).
3. In a medium bowl, beat 2 of the egg yolks with a wire whisk.
4. Gradually stir all of the hot mixture into the beaten egg yolks; stir in 1/2 teaspoon of the vanilla.
5. If using glass serving containers, cool slightly.
6. Divide chocolate mixture evenly among 8 small glasses, dishes, pot de cr�me cups, or ramekins.
7. Cover and refrigerate for 2 hours.
8. *
9. Make the second layer of dessert using the same method with the remaining 1 cup whipping cream, the dark chocolate, the remaining 3 tablespoons sugar, the remaining 2 egg yolks, and the remaining 1/2 teaspoon vanilla.
10. Divide dark chocolate mixture among chilled glasses.
11. Cover and refrigerate about 4 hours or until firm.
12. NOTE:.
13. To have the darker layer on the bottom, make the layer from Step 3 first and follow with the layer in steps 1 and 2.

whipping cream, milk chocolate, sugar, egg yolks, vanilla, chocolate

Taken from www.food.com/recipe/double-deck-chocolate-custards-280801 (may not work)