Prep: 25 mins + chilling | Serves: 6

Ingredients:

1 cup cranberry juice

1/8 tsp salt

4 large eggs, beaten

1 cup milk chocolate chips

1 cup semisweet chocolate chips

1 tsp vanilla extract

1 cup fresh or frozen cranberries, thawed

1/3 cup sugar

3/4 cup sweetened whipped cream

3 tbsp sliced almonds, toasted

Instructions:

  1. Place cranberry juice and salt in a small heavy saucepan; bring just to a boil. Remove from heat. In a small bowl, slowly whisk hot juice into eggs; return all to pan. Cook over low heat 2-3 mins or until mixture thickens and a thermometer reads 170°F, stirring constantly.
  2. Place warm egg mixture, chocolate chips and vanilla in a blender, let stand 2 minutes. COver and process until smooth. Pour into six dessert dishes. Refrigerate at least 4 hours, covering when completely cooled.
  3. Place cranberries in a small food processor; pulse until finely chopped. Transfer to a small bowl; toss with sugar. Top each serving with cranberries, whipped cream and almonds.