javachip01/28/11




Chocolate + Espresso = YUM






  • SERVING/YIELD
    8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #1308

























INGREDIENTS













  • 8 oz semisweet chocolate, chopped, plus more, shaved, for garnish










  • 3 egg yolks










  • 2 tsp instant espresso powder










  • 6 Tbsp granulated sugar










  • 2 cup heavy cream










  1. 1.Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.



  2. 2.In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil).



  3. Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.



  4. 3.Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.




  5. 4.In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.
















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