Bittersweet Chocolate Delight

3 egg yolks
1/2 cup sugar
1 cup milk
2 tsp. cornstarch
6oz Nestle® unsweetened chocolate baking bars, broken up
3 Tbsp. almond flavored liqueor
48 ladyfingers, each split in half
1½ cups heavy cream
1 cup confections sugar

In medium saucepan, whisk together egg yolks and sugar. Whisk in milk and
cornstarch until smooth. Cook over medium heat, stirring constantly with
wire whisk until mixture comes to boil 1 minute. Remove from heat. Whisk
in chocolate until smooth. Blend in liqueur. Transfer to large bowl
and press plastic wrap directly on surface. Cool to room temp.

Line sides of 9" springform pan with ladyfinger halves, cut side. Arrange half of remaining ladyfinger halves on bottom of pan; set side the remaining halves.

Stir cooled chocolate mixture until smooth in small bowl. Beat cream with
confectioners’ sugar until soft peaks form; fold into chocolate mixture.
Spoon half of chocolate mixture into prepared pan; top with remaining
ladyfingers and chocolate mixture. Cover and refrigerate overnight.
Loosen and remove side of pan.

Garnish with whipped cream and chocolate curls, if desired.

10 to 12 servings