Heath Toffee Pots Decreme - cooking recipe

Ingredients

12 oz. semi-sweet chocolate chips
1/3 c. light cream or evaporated milk
2 Tbsp. Kahlua or very strong coffee
1 (8 oz.) container frozen whipped topping, thawed
additional whipped topping and Heath bits
1 sq. unsweetened chocolate
2 egg yolks, beaten
3/4 c. Heath bits

Preparation

In heavy saucepan melt chocolate chips and unsweetened chocolate with cream over low heat, stirring frequently.
Stir 1/4 cup chocolate mixture into the egg yolks.
Then quickly stir yolk mixture back into saucepan.
Cook and stir for two minutes.
Remove from heat and stir in Kahlua or coffee.
Cool to room temperature. Stir in Heath bits.
Carefully fold in whipped topping.
Spoon into small dessert cups.
Cover with plastic wrap and chill.
Just before serving, garnish with additional Heath bits.