Swiss Chocolate Squares

Posting for zwt 7. This recipe comes from myswitzerland.com

Break up the chocolate.

Melt it , together with the butter , in a sauce pan.

With a hand mixer , beat the egg yolks and sugar for at least 10 minutes until it becomes a light-colored thick mixture.

Carefully fold in the liquid chocolate and butter.

Flavor by adding the cognac.

Beat the cream until it is stiff and fold into mixture.

Line a 5 inch 5 inch mold with cling film.

Pour the mixture into the mold and keep in the refrigerator for a minimum of 6 hours to set.

Before serving , remove from the mold.

Use a wet knife dipped in hot water to cut into 1 inch square pieces.

Dust with cocoa powder.

It is essential to keep this dish cool until it is served.

bittersweet chocolate, butter, egg yolks, sugar, cognac, cream, cocoa powder