Ingredients
- 2 cups heavy cream
- 6 ounces semi-sweet chocolate chopped
- 5 large egg yolks
- 4 tablespoons granulated sugar
- 3 1/2 teaspoons cocoa powder
- 1/4 teaspoon instant espresso powder
- 1 1/4 teaspoons vanilla extract
- 2 tablespoons granulated sugar for sprinkling
- Fresh fruit for topping optional
Instructions
- Begin by preheating the oven to 300°F. Set a kitchen towel in a large roasting pan, then arrange 6 ramekins, each 4-5 ounces, on the towel.
- In a medium saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and add the chopped chocolate, letting it sit to soften before stirring until smooth.
- In a large bowl, whisk together the egg yolks, sugar, cocoa powder, espresso powder, and vanilla extract until smooth. Gradually whisk in the warm cream mixture to combine thoroughly.
- Pour the mixture through a fine mesh sieve to remove any lumps, then divide evenly among the ramekins.
- Set the pan on the oven rack and carefully pour hot water into the pan to come about halfway up the sides of the ramekins. Bake for 30-35 minutes, until the edges are set but the centers slightly jiggle.
- Remove the ramekins to a wire rack to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Before serving, evenly sprinkle about 1 teaspoon of sugar over each custard and use a torch to caramelize the sugar until golden. Top with fresh fruit if desired.
