Recipe by pewpew1982
As seen on Food 911 on the food channel. I absolutely love coffee concoctions and this looked so delicious. Cook time includes oven time and refrigerator time.
Top Review by NorthwestGal
Oh my goodness, this was positively delicious. It was slightly time-consuming, but well worth the effort. It was a delightful combination of creamy chocolate and coffee, and had the consistency of a light mousse. I really enjoyed this and will make it again. Thanks for sharing your recipe, lookangelic.
- 709.77 ml heavy cream
- 2.46 ml pure vanilla extract
- 59.14 ml whole black coffee beans
- 6 large egg yolks
- 118.29 ml sugar
- 44.37 ml brewed espresso coffee, cold
- 56.69 g semisweet chocolate, melted and cooled
- whipped cream (to garnish)
- biscotti (to garnish)
Directions See How It's Made
- Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
- In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes.
- Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.)
- Stir in the brewed coffee and melted chocolate.
- Preheat the oven to 325 degrees F.
- Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture.
- Fill a large, shallow baking pan with 1/2-inch of warm water.
- Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly.
- Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
- garnish with whipped cream and biscotti cookie.