Chocolate Cream

In a saucepan, warm the milk and heavy cream over moderate heat, until it reaches the boiling point (when bubbles form along the sides of the pan)

Remove from heat and add the chocolate, vanilla extract, and coffee powder

Stir until well combined. Reserve

In a bowl set in a water bath, beat the egg yolks with sugar until smooth

Gradually add the chocolate mixture, beating slowly to avoid creating foam

Cook for 8-12 minutes, scraping the sides of the bowl as it thickens slightly

Remove from heat and stir constantly for 2 minutes to prevent forming a skin

Transfer the mixture to 4 ramekins with capacity for 1/2 cup and let cool at room temperature

Cover and refrigerate overnight

Serve with dollops of whipped cream

(429 calories per serving)