| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Caprial2 | 1 | servings | |
INGREDIENTS
| 6 | oz | Bittersweet; (plain) chocolate |
| 1 | tb | Instant coffee granules |
| 3 | c | Half-and-half; (half milk, half |
| ; cream) | ||
| 5 | Egg yolks | |
| 1/2 | c | Sugar |
| 3 | tb | Whipped cream; for garnish |
| 6 | Whole coffee beans; for garnish |
INSTRUCTIONS
In a large saucepan over medium heat, melt the chocolate. Add the coffee and stir until dissolved. In another small saucepan over medium temperature, heat the half-and-half just to a boil. Set aside. Place the egg yolks and sugar in a medium stainless steel bowl. Place the bowl over a pot of barely simmering water. Whisk the egg mixture until the sugar is dissolved, or until the mixture is lukewarm (about 98 degrees F/49 degrees C). Whisk the chocolate mixture into the egg mixture until thoroughly blended. Add 1/2 cup/120 mL/4 fl oz of the hot half-and-half, whisking. Pour the chocolate and egg mixture into the remaining half-and-half in the saucepan. Cook over medium heat for about 5 minutes, or until the mixture thickens or coats the back of a spoon. Pour into 6 coffee or custard cups (about 8 fl oz/250 mL). Chill for at least 4 hours. Serve topped with whipped cream and whole coffee beans. Serves six. Converted by MC_Buster. Per serving: 774 Calories (kcal); 34g Total Fat; (39% calories from fat); 15g Protein; 104g Carbohydrate; 1094mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 6 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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