Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 50 grams | Dark chocolate |
| 75 millilitres | Double cream |
| 100 millilitres | Milk; plus... |
| 2 tablespoons | Milk |
| 4 tablespoons | Sugar |
| 1 teaspoon | Instant coffee powder |
| 2 larges | Egg yolks |
| 1 \N | Whole egg |
This recipe is a hit. Dark, velvety chocolate pots that melt in the mouth and flavours that linger on the palate. Truly delicious.
Melt the chocolate in a bowl set over simmering water. In a heavy saucepan combine the cream, milk and 2 tbs of the sugar. Bring to the boil, stirring. In a small bowl combine 2 tbs of milk with the coffee powder and stir into the milk mixture with the chocolate.
Beat the egg yolks with a whole egg and the remaining sugar until well blended. Add the milk mixture in a stream, whisking all the time.
Pour into three ramekin dishes and set in a pan of water. Cover with foil and bake at 170 degrees C / 325 degrees F / gas 3 for 20-25 minutes or until just set. Remove and cool for 5 minutes. Uncover and cool completely. Chill for at least 3 hours or overnight. Garnish with a dollop of cream just before serving.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias