Chocolate Egg Nog

Ingredients

• 6 eggs

• 1/4 cup sugar

• Pinch of salt

• 3 cups milk

• 6 ounces of quality dark chocolate, chopped

• 2/3 cup cold heavy cream

• 2 teaspoons vanilla extract

• 1 tablespoon freshly-ground nutmeg

• 1/2 cup Bourbon (any brand)
  

• Whipped cream and fresh-grated nutmeg for garnish (optional)

Preparation

1. Place the chopped chocolate in a medium mixing bowl and set aside. Have at the ready the heavy cream in a measuring cup or pitcher.

2. In a second medium-size bowl, whisk together the eggs, sugar and salt. Slowly, whisk in the milk. Pour the mixture into a saucepan.

3. Heat the egg mixture over medium-low heat, stirring constantly until it reaches 160°F. Heat gently and remove from the heat as soon as the mixture reaches 160°. Avoid curdling the eggs.

4. Pour about ½ cup of the hot egg/milk mixture over the chocolate and pour the rest back into the bowl in which you whisked it in. Stir the cold cream into the egg/milk mixture in the bowl .

5. With a small whisk, start whisking in the center of the chocolate mixture, working in small, circular motions to emulsify the chocolate. When you have a smooth mixture, gradually add the rest of the egg/milk mixture.

6. Whisk in the vanilla, nutmeg and Bourbon. Chill for several hours, preferably overnight, to mellow the flavors. Serve cold, with a dollop of whipped cream and a sprinkling of grated nutmeg, if you wish. Enjoy!