• 3/4 cup(s) heavy cream• 3 tablespoon(s) sugar
• 1 1/2 ounce(s) unsweetened chocolate, finely chopped
• 1/2 teaspoon(s) instant espresso powder
• 2 large egg yolks
• 1 teaspoon(s) vanilla extract
• Whipped cream, for garnish
• Chocolate shavings (optional), 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 centers. Remove ramekins to a wire rack; cool slightly.
• Serve warm and soft, or refrigerate up to 1 day. Garnish with dollops of whipped cream and chocolate shavings, if desired.
Enjoy!
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