Ingredients
Makes six 1/3-cup (75-ml) servings. Gluten-Free.
3/4 cup (180 ml) whole milk
1/4 cup (60 ml) freshly brewed strong coffee
6 ounces (170 g) good-quality semisweet chocolate, finely chopped
2 eggs, lightly beaten
2 tablespoons dark rum (optional)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Unsweetened whipped cream, to serve
In a small saucepan, warm the milk and coffee over medium heat until the mixture just comes to a simmer. Place the chocolate in a heatproof glass or metal mixing bowl and pour the milk over it. Stir once, then let stand for 5 minutes.
Scrape the mixture into a blender and add the eggs, rum, vanilla, and salt. Blend until well combined. Pour into six small cups or a 1-quart (1-L) dish and chill for 2 hours or until set. Serve with a dollop of unsweetened whipped cream.
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Preparation
Makes six 1/3-cup (75-ml) servings. Gluten-Free. 3/4 cup (180 ml) whole milk 1/4 cup (60 ml) freshly brewed strong coffee 6 ounces (170 g) good-quality semisweet chocolate, finely chopped 2 eggs, lightly beaten 2 tablespoons dark rum (optional) 1 teaspoon pure vanilla extract 1/4 teaspoon salt Unsweetened whipped cream, to serve In a small saucepan, warm the milk and coffee over medium heat until the mixture just comes to a simmer. Place the chocolate in a heatproof glass or metal mixing bowl and pour the milk over it. Stir once, then let stand for 5 minutes.
Scrape the mixture into a blender and add the eggs, rum, vanilla, and salt. Blend until well combined. Pour into six small cups or a 1-quart (1-L) dish and chill for 2 hours or until set. Serve with a dollop of unsweetened whipped cream. About the Author
