Triple Chocolate Sin

Ingredients:

* 3 1/4 ounces white chocolate, broken up
* 3 1/4 ounces milk chocolate, broken up
* 3 1/4 ounces dark chocolate, broken up
* 2 3/8 cups heavy cream, whipped
* 2 quarts milk
* 2 cups sugar
* 1 1/4 dozen egg yolks
* 3/8 cup corn starch
* 4 3/4 ounces butter
* 2 3/8 tablespoons vanilla extract

For Cognac/Chocolate Sauce:

* 1 1/4 Cups Water
* 5/8 Cup Sugar
* 1/2 Pound Bittersweet Chocolate Chips
* 1 3/8 Tablespoons Cognac

Procedure

In large pot, combine milk and sugar and bring to a boil. In mixing bowl, combine egg yolks, corn starch, butter and vanilla. Fold in egg yolk mixture and stir until well mixed. Separate custard equally into three mixing bowls. Add each chocolate to a different bowl of custard and mix until chocolate is blended in. Cover each bowl with wax paper and let it set in refrigerator. Fold 1/3 of whipped cream into white chocolate custard. Distribute evenly in 8 oz. plastic cups, making sure the mixture is smoothed at top and sides of cup are clean. Place cups in freezer for 15 minutes. Repeat procedure for milk chocolate and then dark chocolate mixtures. Refrigerate at least 4 hours, until firm.

For Cognac/Chocolate Sauce:

Boil water. Add sugar and Cognac, and simmer covered for 5 minutes. Remove from heat and cool until lukewarm. Melt chocolate in double boiler. Briskly mix chocolate into Cognac syrup mixture. When ready to serve, pool cognac/chocolate sauce on dessert plate. Invert cups onto plate, gently squeezing cups to remove custard.

Dietary Info Per Serving: 324 Calories (kcal); 5g Total Fat; (14% calories from fat); 13g Protein; 56g Carbohydrate; 187mg Cholesterol; 1036mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fat