- 6 oz 60% cacao bittersweet chocolate, finely chopped
- 1 1/3 cups heavy cream
- 2/3 cup whole milk
- 1 1/2 t instant espresso powder
- 6 large egg yolks
- 2 T sugar
- Preheat oven to 300F with rack in the middle of oven.
- Put chocolate in a heatproof bowl.
- Bring cream, milk, espresso powder and a pinch of salt (a pinch is three fingers!) just to a boil in a small heavy saucepan, stirring until powder dissolves. Pour over chocolate; whisk until chocolate is melted and mixture is smooth.
- Whisk together yolks, sugar and a pinch of salt in another bowl; add warm chocolate mixture in a slow stream, whisking. Pour custard mixture through a fine-mesh sieve into a 1-qt glass measure; cool completely, stirring occasionally, about 15 minutes.
- Line bottom of a baking pan (large enough to hold 8 4-5 oz ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in center, 30-35 minutes.
- Transfer ramekins to a rack to cool and set, uncovered, about 1 hour. Chill, covered, until cold, at least 3 hours.
To make chocolate shavings to top with, shave chocolate with a vegetable peeler.
Recipe courtesy of The Wicked Noodle
Posted by Keren Fathi-Poor at 17 August, 2012