Chocolate Cream

In a saucepan, warm the milk and heavy cream over medium heat until it starts to simmer (when bubbles appear on the sides of the pan)

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

Stir until well combined

Set aside

In a heatproof bowl set over a pot of simmering water, beat the egg yolks with granulated sugar until thick and pale

As you go, slowly pour in the chocolate mixture, stirring slowly to prevent foam from forming

Cook for 8 to 12 minutes, scraping down the sides of the bowl as needed

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

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

Cover and refrigerate overnight or for at least 24 hours

Serve chilled, topped with whipped cream

(Approximately 429 calories per serving)