Prep time: 25 minutes
Freeze time: 4 hours
Servings: 4 to 6
6 oz. Bittersweet or semisweet chocolate, chopped
1 cup Whipping cream
1/4 cup Irish cream liqueur, coffee liqueur, amaretto, or milk
2 slightly beaten egg yolks
2 tablespoons sugar
Melted white and/or dark chocolate (Optional)
White chocolate shavings (Optional)
Line an 8 x 8 x 2-inch pan with plastic wrap, extending plastic wrap over edges of pan; set aside.
In a heavy medium saucepan melt chopped chocolate over very low heat, stirring constantly until chocolate begins to melt. Remove from heat; stir until smooth.
In a chilled mixing bowl combine the whipping cream and 1 tablespoon of the liqueur. Beat with an electric mixer on low speed until soft peaks form (tips curl). Cover; refrigerate up to 2 hours.
In a heavy small saucepan stir together yolks, sugar, and remaining liqueur or milk. Cook over medium-low heat until thick (about 8 minutes), stirring frequently with a wire whisk. Remove from heat; pour into a medium bowl. Add melted chocolate, 2 tablespoons at a time, to hot yolk mixture, beating on medium speed until combined. Add 1/2 cup of whipped cream mixture; beat on low speed until smooth. Fold in remaining whipped cream. Spoon evenly into prepared pan. Cover; freeze about 4 hours or until firm.
Line a baking sheet with waxed paper. Invert frozen chocolate mixture onto baking sheet. Remove plastic. Using 1-, 2-, and 3-inch star-shaped cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts. Cover; return to freezer until serving time. To serve, if desired, drizzle plates with melted chocolate. Place frozen cutouts on chocolate drizzles and, if desired, sprinkle with white chocolate shavings.
