Rich, smooth, creamy chocolate with a dollop of fresh cream. Deliciously rich, this is a perfect end to any dinner!
I'm not a huge dark chocolate person, but every once in a while it sounds really good. This was the perfect dessert for that. This is a definite make again recipe!
I will say, make sure when you make this, that you also make the whipped cream to top it as well. I think it balances the dark chocolate flavor.
I adapted the recipe from America's Test Kitchen. I'm not a coffee drinker, so I omitted the espresso. I didn't notice any difference. I also adjusted the recipe so I could use a little more heavy cream and some milk which I already had on hand instead of buying half and half I probably wouldn't finish.
Getting recipes to the right temperature sometimes stresses me out, but if you just keep the burner on medium low, and keep stirring, you should get there pretty easily.
10 ounces Dark Chocolate (I used 60%)
5 egg yolks
5 tablespoons granulated sugar
¼ teaspoon salt
1 ¾ cups heavy cream
1/2 cup 1% or 2% milk (could also use whole milk)
1 tablespoon vanilla extract
Break apart the chocolate in a medium bowl. Place a fine-mesh sieve on top of the bowl and set aside.
In a medium saucepan, whisk together the egg yolks, sugar and salt. Add the heavy cream and milk and whisk to combine. Cook over medium-low heat, stirring constantly. While stirring, scrape the bottom of the saucepan with a wooden spoon so mixture doesn't scorch.
Cook until the mixture is thickened and silky in texture (it should be 175 to 180 degrees F on an instant-read thermometer, or until you can drag your finger through the back of the wooden spoon and mixture doesn't spread into the line.) This takes about 10 to 15 minutes. The mixture should not simmer.
Immediately pour the custard through the sieve over the chocolate. Let stand for 5 minutes. Whisk mixture until smooth. Add vanilla extract to chocolate mixture and whisk to combine.
Divide the mixture evenly between eight 5-ounce ramekins. Tap the ramekins a couple times against the counter to remove any air bubbles.
Allow to cool completely, then cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Let them sit at room temperature for 30 minutes before serving. Top with whipped cream and chocolate shavings.
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