1-4 oz pkg sweet cooking chocolate
1 T water
2 egg yolks
1 cup heavy cream, whipped
10 dessert crepes
Combine chocolate and water in saucepan over low heat; stir ‘til chocolate melts. Add egg yolks one at a time, beating well after each addition. Remove from heat; cool. Fold in whipped cream. Spread chocolate mixture over each crepe and stack. Chill several hours. Cut into 6 wedges. Sprinkle with slivered almonds. Serves 6.
Great with vanilla crepe batter.