Frostbite

This is my great aunt Duie's signature dessert.  She made it pretty much every time we got together when we were kids.  Between Duie, Lee, and our family of five, we usually finished the pan.  It is so good.  I called Duie while I was making it to get advice on how thick the first part needed to be, because I had screwed it up and overcooked it.  I thought it should get quite thick, but that never happened.  It only slightly thickens.  I now cook it for 15 minutes over medium heat start to finish (no preheating the water in the double boiler).  I tried multiple methods to grate the chocolate - fine grater, medium grater, and potato peeler.  I definitely recommend freezing the chocolate and using the potato peeler.  The chocolate gets static electricity so it is a pain and makes a mess - fair warning.

Frostbite

6 squares baker's german sweet chocolate (green foil)
3 eggs
1/2 cup sugar
1 1/2 cup milk - 2%
1 envelope unflavored knox gelatin
1/4 cup water - cold
dash salt
1 tsp vanilla
1/4 cup sugar
1/2 pint heavy whipping cream

Beat yolks and 1/2 cup sugar, add milk. Cook in a double boiler until it lightly coats the spoon. Soften gelatin in water, add to mixture. Cool 1 hour. Add salt, vanilla. Beat egg whites and 1/4 cup sugar, add to mixture. Whip the cream, and beat all together. Spoon into 9x13" pan, sprinkle grated chocolate and refrigerate.

If you are wondering what you should do with the remaining cup of heavy whipping cream, use this recipe to make whipped cream, or you could make a double batch, you can't go wrong either way!

Double Batch Frostbite

12 squares baker's german sweet chocolate (green foil)
6 eggs
1 cup sugar
3 cup milk - 2%
2 envelope unflavored knox gelatin
1/2 cup water - cold
dash salt
2 tsp vanilla
1/2 cup sugar
1 pint heavy whipping cream