Rating: 3 stars
436 Ratings
  • 5 star values: 75
  • 4 star values: 76
  • 3 star values: 122
  • 2 star values: 121
  • 1 star values: 42
Sara Quessenberry

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Credit: Mitchell Feinberg

Recipe Summary

hands-on:
20 mins
total:
1 hr 25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.

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  • In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.

  • Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.

  • In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.

Nutrition Facts

408 calories; fat 32g; saturated fat 20g; cholesterol 158mg; sodium 26mg; protein 4g; carbohydrates 30g; sugars 26g; iron 1mg; calcium 47mg.
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