- 5 Egg Yolks
- 2 cup Heavy Cream
- 6 ounce Bittersweet Chocolate (Chopped)
- 2 ounce Bittersweet Chocolate Shaved for Garnish (58-61% chocolate content)
- 1 tablespoon Coffee Liqueur
- 1 1/2 cup Whipped Cream for Garnish
Place the egg yolks in a mixing bowl and lightly whisk to break them up.
Place the cream and chocolate in a medium saucepan over low heat and melt, whisking constantly.
Gradually whisk the cream-chocolate mixture into the egg yolks, initially adding no more than a 1/4 cup at time. Pour the pudding mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture coats a spoon, about 5 minutes. (Lift the spoon out of the pudding and draw your finger across the back; if the line drawn by your finger remains, the pudding is ready.)
Pour the pudding through a fine sieve into a medium serving bowl.
Allow to cool slightly, then cover with plastic wrap and chill (or leave plastic wrap off to form a skin). Once chilled, serve with lightly whipped cream and lots of shaved chocolate.