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In
a medium saucepan, coated with DuPont SilverStone® non-stick,
combine the sugar, gelatin, salt, milk, and chocolate chops. Place
over medium heat and stir until the chocolate melts. Beat the egg
yolks just slightly. Whisk 1/4 cup of the melted chocolate mixture
into the egg yolks, then pour the yolk mixture into the saucepan
with the remaining chocolate. Reduce the temperature to low and
cook for 2 minutes, stirring constantly. Remove the saucepan from
the heat and cover immediately. Place the covered pan in a sink
filled with ice water. Chill, stirring occasionally, until partially
set, about 20 to 25 minutes.
Meanwhile,
beat the cream until stiff. Blend in peppermint. Fold the whipped
cream into the thickened chocolate mixture. Serve in champagne flutes
or other tall stemware. Garnish with a raspberry and decorative
chocolate or chocolate shavings.
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