This is a wonderful recipe. I deviated slightly in three ways. 1) While whipping the cream, I added a bit of unflavored gelatin. This merely gives the whipping cream better consistency and permits the dessert longer refrigerator life. When I write "bit," I mean perhaps half a little package. I never know; I just add it. If you've ever been to Europe, especially Eastern Europe, the bakeries often use the gelatin in their creams. 2) I added a "bit" of vanilla after combining the chocolate and egg mixtures. 3) Rather than stirring over ice, I put the chocolate mixture in the freezer for five minutes, took it out, stirred, returned it to the freezer for another five minutes, took it out, and combined with the whipping cream.
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This is a wonderful recipe. I deviated slightly in three ways. 1) While whipping the cream,...