Ingredients
- 2 cups heavy cream or milk
- 1/2 cup milk
- 2 sq bittersweet chocolate
- 1 tbsp instant espresso coffee powder
- 1 tbsp dark rum
- 6 lg egg yolks
- 1/4 cup sugar
- 2 tsp pure vanilla extract
- Whipped cream or shaved chocolate (for garnish)
Preparation
Step 1
Preheat the oven to 325 degree F. Adjust oven rack to center position. Select 12 small (4-to 5-oz) demitasse cups or little ovenproof ramekins.
In a saucepan, combine the heavy cream, milk, and chocolate; place over med-low heat until chocolate is melted, stirring occasionally. Dissolve the espresso powder in the dark rum and whisk into the cream after the chocolate has melted.
Whisk the egg yolks, sugar, and vanilla together in a small bowl. Whisk 1/4 of the hot cream mixture into the egg mixture; mix well. Whisk the entire egg mixture into the remaining cream mixture until well blended.
Pour mixture through a fine-mesh strainer into a measuring cup. Divide the mixture equally between the baking cups. Place cups into a large, square rimmed baking dish. Put the baking dish in the oven and pour hot water into the dish to come halfway up the sides of the cups.
Bake for 25-30 minutes until custards are set but still jiggly. Remove from the oven, remove cups from the hot water bath, and cool. Cover and chill until ready to serve.
Just before serving, put whipped cream into a pastry bag and press out little dollops of cream around the edges of the desserts.