INGREDIENTS

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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