Luscious and sensual is a good way to describe this dessert! A little pot of chocolate heaven that is surprisingly easy to make!
Ingredients:
Make 3 desserts – may easily double this recipe
• 5 oz of milk chocolate chips
• 2 oz of bittersweet chocolate, cut into small pieces
• 1/2 cup of whole milk
• 1/2 cup of heavy cream
• 3 Tbs of sugar
• 3 egg yolks
• 1 tsp of instant espresso powder
• 2 tsp of vanilla
• 1/8 tsp of salt
*Use 4″ ramekins
Directions:
Start by adding the milk chocolate chips and the bittersweet pieces in a heatproof bowl.
In a small saucepan, over medium heat, add the milk, cream and sugar, bring to a boil and cook for 2 – 3 minutes until the sugar is dissolved. Turn off the heat.
In a medium bowl, whisk the egg yolks and add in half of the hot milk mixture, whisk until well combined.
Add this mixture into the remaining hot milk mixture in the saucepan on the stove, over medium heat, cook and stir constantly for 3 – 4 minutes until the mixture coats the back of a wooden spoon and doesn’t run off.
Now, pour this mixture over the chocolate and let sit for 2-3 minutes.
Add in the espresso powder, the vanilla and a pinch of salt and stir well to combine.
Pour into a blender and blend until very smooth.
Pour into 3 ramekins, chill in the fridge for at least 2 hours.
To serve, top with whipped cream and sprinkle on some shaved or shredded chocolate. I know you’ll love this!
Note to cooks: You can either used store bought whipped cream or make you own: Using a mixer, just whip 1 cup of heavy cream until soft peaks form, then add in 2 Tbs of sugar and 1 tsp of vanilla and beat until stiff peaks form.
