spinguru
03-20-2008, 09:21 PM
Sounds hard - but it's easy and very very good -- especially if you are a chocolate lover :).
2-1/2 cups chilled whipping cream
1T. plus 1 tsp. instant espresso powder
5 oz. bittersweet (not unsweetened) or semisweet chocolate, finely chopped
*Recommend Scharffen Berger's Bittersweet Chocolate
6 large egg yolks
2T. sugar
1 tsp. vanilla extract
Pinch salt
Chocolate covered coffee beans for garnish
Position oven rack in center of oven and preheat to 325. Combine 2 cups of the whipping cream along with the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and add the chocolate; stir until it is melted and smooth. Set aside.
Select a large bowl; whisk in the egg yolks, sugar and vanilla; add salt until well blended. Whisk in the chocolate mixture. Strain the mixture into large 4-cup measuring cup.
Place 6 3/4 cup dishes (souffle or custard cups) in a large roasting pan; Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until custard is just set around the edges; approximately 25 minutes. Remove pan from oven. Remove dishes from pan and allow them to cool. Then, cover and chill in the fridge at least 2 hours and as long as overnight. To serve, beat the remaining whipping cream until soft peaks form. Spoon cream into pastry bag with a star shaped tip. Pipe one star in the middle of each dish and top with a chocolate covered coffee bean.
Enjoy! Makes 6 servings.
There are no calories in this dessert :)
2-1/2 cups chilled whipping cream
1T. plus 1 tsp. instant espresso powder
5 oz. bittersweet (not unsweetened) or semisweet chocolate, finely chopped
*Recommend Scharffen Berger's Bittersweet Chocolate
6 large egg yolks
2T. sugar
1 tsp. vanilla extract
Pinch salt
Chocolate covered coffee beans for garnish
Position oven rack in center of oven and preheat to 325. Combine 2 cups of the whipping cream along with the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and add the chocolate; stir until it is melted and smooth. Set aside.
Select a large bowl; whisk in the egg yolks, sugar and vanilla; add salt until well blended. Whisk in the chocolate mixture. Strain the mixture into large 4-cup measuring cup.
Place 6 3/4 cup dishes (souffle or custard cups) in a large roasting pan; Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until custard is just set around the edges; approximately 25 minutes. Remove pan from oven. Remove dishes from pan and allow them to cool. Then, cover and chill in the fridge at least 2 hours and as long as overnight. To serve, beat the remaining whipping cream until soft peaks form. Spoon cream into pastry bag with a star shaped tip. Pipe one star in the middle of each dish and top with a chocolate covered coffee bean.
Enjoy! Makes 6 servings.
There are no calories in this dessert :)