| In a small saucepan, combine the egg, sugar and aslt. Whisk in half-and-half. Cook and stir over medium heat until mixture reaches 160 and coats the back of a metal spoon. Remove from heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired. YIELD: 5 servings. Recipe source: Taste of Home magazine, Feb/Mar, 2008 |
