Chocolate espresso dessert pots
A cross between a chocolate mousse and a souffle, these rich little chocolate espresso desserts are simple to make and will add a sophisticated twist to any dinner party.
To serve 6 to 8, you’ll need:
- 225g (8oz) good quality dark chocolate, at least 70% cocoa solids
- Yolks of six large freerange eggs
- 1 tablespoon freshly-ground espresso coffee
- 240ml double cream
- 80ml whole milk
- 60g (2oz) sugar
- Preheat the oven to 150 degrees Celsius. Grease six to eight ramekins, depending on size.
- Put the cream, milk and ground espresso in a small heavy bottomed pan and heat the mixture until just boiling.
- In a Pyrex or heatproof bowl, break the chocolate into as small pieces as possible and microwave for 30 seconds to soften. Strain the milk and coffee mixture through a fine mesh sieve into the bowl, whisking until the chocolate is melted and all ingredients are completely combined. Allow to cool for 15 to 20 minutes.
- In a separate bowl, whisk together the egg yolks and sugar until pale. Add the chocolate mixture gradually, beating all the time until fully mixed.
- Stand the ramekins in a large shallow baking dish or tin, and fill them all equally with the chocolate mixture.
- Fill the baking dish with boiling water so that it comes about halfway up the ramekins, and carefully transfer to the oven. Bake for around 30 to 35 minutes, until set round the edges but wobbly in the centre.
- Transfer the ramekins to a cooling rack until completely cold, then put into the fridge for at least three hours or overnight.
- Serve garnished with creme fraiche, cream, chocolate covered coffee beans or sprigs of fresh mint.
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