Very very tasty, smooth and lovely dessert …..
- 170 gms bittersweet/ semi sweet/ milk cooking chocolate
- 2 eggs
- 4 tbspns granulated sugar
- 1 cup cream
- ½ cup full cream milk
- ½ tspn instant espresso powder
- ¼ tspn salt
- 1 tspn vanilla extract
- Some sweetened whipped cream
- Some cocoa powder
- Some grated chocolate
-In a large bowl, add the eggs and sugar and whisk it until it’s lovely pale color.
-In a small saucepan, add the cream, and milk and bring to a simmer.
-Add about ½ cup of the cream mixture to the egg mixture and whisk it in.
-Pour the egg mixture back in the same pot along with the instant espresso and salt.
-Cook the mixture over medium-low heat for about 10 minutes or until the mixture is thick enough to coat the back of a wooden spoon.
-Meanwhile, place the chocolate in a large bowl and set aside.
-When the custard is ready, add the vanilla and stir it in. Pass the custard through a fine sieve into a large bowl over the chopped chocolate and allow it to sit untouched for about 3 minutes.
-Combine everything together so it’s all smooth. Divide the mixture between six serving cups and cover the top with plastic wrap and make sure the cling film touches the surface of the custard.
-Pop them in the fridge to set for minimum of 3 hours but overnight is best.
-Serve with dollops of freshly whipped cream and other things.