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Ingredients
- 6 ounce Bittersweet, (plain) chocolate
- 1 Tbsp. Instant coffee granules
- 3 c. Half-and-half, (half lowfat milk, half cream)
- 5 x Egg yolks
- 1/2 c. Sugar
- 3 Tbsp. Whipped cream, for garnish
- 6 whl coffee beans, for garnish
Directions
- In a large saucepan over medium heat, heat the chocolate. Add in the coffee and stir till dissolved.
- In another small saucepan over medium temperature, heat the half-and-half just to a boil. Set aside.
- Place the egg yolks and sugar in a medium stainless steel bowl. Place the bowl over a pot of barely simmering water. Whisk the egg mix till the sugar is dissolved, or possibly till the mix is lukewarm (about 98 degrees F/49 degrees C).
- Whisk the chocolate mix into the egg mix till thoroughly blended.
- Add in 1/2 c./120 mL/4 fl ounce of the warm half-and-half, whisking. Pour the chocolate and egg mix into the remaining half-and-half in the saucepan.
- Cook over medium heat for about 5 min, or possibly till the mix thickens or possibly coats the back of a spoon. Pour into 6 coffee or possibly custard c. (about 8 fl ounce/250 mL). Refrigeratefor at least 4 hrs.
- Serve topped with whipped cream and whole coffee beans.
- Serves six.
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