Ingredients
8 large egg yolks3/4 cup sugar, divided1 tablespoon grated tangerine zest1 tablespoon tangerine juice1/8 teaspoon salt1/2 cup semisweet chocolate chips, melted1 teaspoon vanilla extract1 cup heavy whipping creamSweetened whipped cream and baking cocoa
Preparation
In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine zest, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally.
In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight.
Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.
