Chocolate and Coffee Cream

Name: Chocolate and Coffee Cream
Yield: 8
Ingredients: Before You Start; Ingredients; 150g of dark chocolate, chopped; 1 1/3 cup of fresh heavy cream; 2/3 cup of milk; 2 tablespoons of brewed coffee; 6 egg yolks passed through a fine-mesh sieve; 2 tablespoons of all-purpose flour; A pinch of salt; Accompaniments; 8 ramekins (smaller pots) with a capacity for 2 cups

1
Before You Start
2
Ingredients
3
150g of dark chocolate, chopped
4
1 1/3 cup of fresh heavy cream
5
2/3 cup of milk
6
2 tablespoons of brewed coffee
7
6 egg yolks passed through a fine-mesh sieve
8
2 tablespoons of all-purpose flour
9
A pinch of salt
10
Accompaniments
11
8 ramekins (smaller pots) with a capacity for 2 cups

Ingredients

1
Before You Start
2
Ingredients
3
150g of dark chocolate, chopped
4
1 1/3 cup of fresh heavy cream
5
2/3 cup of milk
6
2 tablespoons of brewed coffee
7
6 egg yolks passed through a fine-mesh sieve
8
2 tablespoons of all-purpose flour
9
A pinch of salt
10
Accompaniments
11
8 ramekins (smaller pots) with a capacity for 2 cups

Directions

1
Preparation
2
1
3
Place the chocolate in a heatproof bowl
4
2
5
In a medium saucepan, combine the heavy cream, milk, coffee, and bring to a simmer over medium heat
6
3
7
Gradually whisk in the chopped chocolate until smooth and melted
8
4
9
In a separate bowl, whisk together the egg yolks, flour, and salt
10
Temper the mixture by slowly pouring it into the warm chocolate mixture, whisking constantly
11
5
12
Pour the mixture into the prepared ramekins and place them in a water bath to about halfway up the sides of the pots
13
Cover with aluminum foil and bake at 350°F for 35 minutes or until the edges are set and the centers are creamy
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6
15
Remove from oven and let cool
16
Refrigerate for at least three hours before serving
17
Sprinkle with cocoa powder and decorate with shaved chocolate, if desired.