It was partly because of poor planning and not realizing that there is in fact a PF Chang's in Salt Lake City, and partly because I took a hit at a restaurant that I have been to several times (CK's at the Marriott in Houston on our way out of town. I can't begin to tell you how sad that made me!!) that we ate in for dinner on Valentine's Day at our condo on the slopes in Park City, Utah.
We had used up most of our food because we were leaving that night to stay near the airport in Salt Lake City, but we did have eggs left, some sugar, a bit of butter and some milk-- and some raspberries. In my emergency provisions were two Love Bars – one in the red wrapper (65%) and one in the black wrapper (74%). I melted the red wrapped chocolate in two cups of milk. Then I added that to three eggs beaten with a third of a cup of sugar. The chocolate did not melt quite as nicely as I would have liked, but maybe that was a plus, because when it was served - after baking the custard at 325 degrees in 8” x 8” pan (in a water bath) for 45 minutes and chilling it- it formed a slight chocolate crust over a creamy almost mousse like custard.
For a very velvety sauce to pour over the custard, I melted about two thirds of the black wrapped chocolate in about one third of a cup of water. Then added about one quarter of a cup of sugar to the sauce pan, stirring as it melted and then added two tablespoons of butter till it melted as well, then poured it over the custard on the individual servings. The garnish was the raspberries.
I am very sorry to say that we could not finish the entire dessert. It made about eight servings, but we gave it our best effort and left only one portion of the custard and none of the sauce. Wait, wait! I didn't tell you there were four of us! So it's not quite as bad as it seems.