Ginger Chocolate Temptation

Directions

• Place cream in a small heavy saucepan. Split vanilla bean and scrape seeds into cream. Add bean. Bring cream mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Discard vanilla bean.
• Stir in chocolate until melted. Stir 1/2 cup chocolate mixture into egg yolks; return all to the pan. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in 2 tablespoons ginger.
• Pour into 12 demitasse or espresso cups. Refrigerate for at least 1 hour. Just before serving, garnish with remaining ginger and whipped cream if desired.