| 1 |
Place finely chopped chocolate in a large bowl; set aside. In a small saucepan, combine milk and gelatin. Let stand for 5 minutes. Add egg yolks, sugar, and 1/2 cup of the whipping cream. Cook and stir over medium heat until mixture coats a metal spoon (160 F), about 5 minutes. |
| 2 |
Pour cream mixture over chopped chocolate in the bowl. Let stand for 5 minutes. Gently stir to combine. Stir in vanilla. Place in freezer; chill for 30 minutes or until mixture thickens and cools, stirring after 15 minutes. |
| 3 |
Meanwhile, place six 3-ounce small cups or souffle dishes on a tray (or use 4-ounce dessert dishes and do not add collars). To prepare collars, cut six 12x6-inch strips. Wrap each collar tightly around the cups or dishes with one edge extending 1 inch above the top edges of the cups or dishes. Secure with tape. Place cups in freezer to chill (about 2 hours). |
| 4 |
Meanwhile, beat chocolate mixture with an electric mixer on high speed about 3 minutes or until light and fluffy. In a small bowl, beat remaining 3/4 cup cream until soft peaks form. Gently fold whipped cream and nougat candy into chocolate mixture. Divide chocolate mixture evenly among the chilled cups or dishes, filling to 1/2 to 1 inch over the top of each dish if collar is present. Cover and freeze for 3 to 24 hours or until firm. |
| 5 |
To serve, remove tape and gently peel away collars. Let stand 10 to 15 minutes at room temperature before serving. |
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