Ingredients:3/4 cups heavy cream
3 tablespoons sugar
1 1/2 ounces unsweetened chocolate, finely chopped
1/2 teaspoons instant espresso powder
2 large egg yolks
1 teaspoon pure vanilla extract
Whipped Cream and Chocolate Shavings, for garnish
Directions: Heat oven to 300 degrees F. Put on a kettle of water to boil. In a medium saucepan, bring cream and sugar to a simmer, stirring occasionally. Remove from heat; add chocolate and espresso powder. Let stand 1 minute; stir until chocolate melts and coffee dissolves. Whisk in yolks and vanilla until mixture is blended and smooth. Pour chocolate mixture into 2 (6-ounce) heart-shaped or round ramekins or custard cups. Place ramekins in an 8-inch-square baking pan. Pour hot water into pan so that it comes halfway up sides of ramekins. Bake 25 minutes or until almost set in center. Remove ramekins to a wire rack; cool slightly. Serve warm and soft. Garnish with whipped cream and chocolate shavings. ~ Chef ~
