| Ingredients | Image |
1 tbsp cocoa powder 3 tbsp cor starch 1 tsp espresso powder ½ tsp salt ½ cup sugar 1 tsp vanilla bean paste 4 egg yolks 2 cups milk 1 cup whipping cream 4 oz chopped semisweet chocolate |
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1
In a medium saucepan, combine cocoa, corn starch, espresso powder, salt, sugar, vanilla and egg yolks and whisk to combine. Slowly add milk and cream and whisk until mixture is smooth.
2
Bring to a simmer over medium heat, whisking constantly until the custard is very thick, about 5 minutes. Remove from the heat, add the chopped chocolate and butter and whisk until smooth.
3
Divide custard among 4 coffee cups or ramekins. Set aside to cool to room temperature and then cover with plastic wrap and refrigerate until chilled.
Ingredients
1 tbsp cocoa powder
3 tbsp cor starch
1 tsp espresso powder
½ tsp salt
½ cup sugar
1 tsp vanilla bean paste
4 egg yolks
2 cups milk
1 cup whipping cream
4 oz chopped semisweet chocolate