- Combine egg yolks and cream in a mixing bowl, and whisk until combined.
- Put cream and egg mixture into a heavy-bottom saucepan. Heat over medium heat, stirring constantly until mixture is warm, then add chocolate and butter. Continue heating, stirring constantly until mixture is thick and reaches 170 degrees on a thermometer. Stir in liqueur.
- Strain mixture through a fine mesh strainer to remove any egg particles. Pour into ramekins and let chill for 3 to 4 hours until set.
- Optional: Top with whipped cream, orange zest and a rosemary citrus shortbread cookie before serving.
Tips & Notes
For the dark chocolate, Ghirardelli 60% cocoa works great.