Description
Served cold with whipped cream, blackberries, mint, or sea salt, they make a simple and elegant dessert.
Ingredients
Scale
- 11/2 cups heavy cream
- 3/4 cup whole milk
- 1/2 tsp instant espresso powder
- 6 oz of dark chocolate chips
- 6 large egg yolks
- 2 tbsp sugar
- 1/2 tsp vanilla
- To garnish, softly whipped cream, blackberries, mint, or a sprinkle of flaky sea salt.
Instructions
- Preheat oven to 325 degrees.
- Place the heavy cream, whole milk, and espresso powder in a small saucepan.
- Bring to a boil, remove from the heat, add the chocolate chips, and stir until melted.
- In a bowl, whisk together the egg yolks, sugar, and vanilla. It’s helpful if you use a bowl with a lip or a 4-cup or larger measuring container as it makes it easier to pour into the ramekins.
- Very slowly, pour the chocolate mixture in a thin stream into the egg yolks whisking the entire time. If you pour too quickly, you risk cooking and curdling the eggs.
- Divide the mixture between the six ramekins. Cover each ramekin with a small piece of aluminum foil. This will help produce a creamier consistency and a smoother top.
- Place the six filled ramekins in a rectangular casserole dish and carefully pour boiling water around the ramekins – about halfway up the sides.
- Carefully place the casserole dish in the preheated oven. Check the ramekins after 35 minutes. The outer edge should be set but the center should still be wobbly. If it’s not ready, return them to the oven for another 5-10 minutes.
- Remove each ramekin from the hot water bath, take off the aluminum foil, and allow to cool. Once cool, place in the refrigerator covered. Serve cold with your choice of garnishes.