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Categories:Viewed: 59 - Published at: 6 years ago
Ingredients
- 2 1/4 cups half-and-half
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- 5 egg yolks
- 1 tablespoon cognac or flavored liqueur, such as Frangelico or Grand Marnier
- 1 teaspoon vanilla extract
- Two 4-ounce bars semisweet chocolate, chopped
- Whipped cream, cocoa powder, chopped toasted walnuts, chocolate curls, toasted coconut for garnish
Method
- 1.
- Arrange eight 4-ounce ramekins or small coffee cups on a baking sheet.
- Heat the half-and-half, sugar and salt in a pot over medium heat until it just comes to a boil.
- Whisk the egg yolks with the cognac and vanilla in a medium bowl.
- Whisk about 1/2 cup of the hot half-and-half into the yolks until smooth and then whisk the egg mixture back into the pot.
- Continue to cook until the mixture thickens slightly, stirring constantly, 2 to 3 minutes.
- Place the chocolate in a large bowl and pour the hot cream mixture over the chocolate.
- Whisk until smooth and then lightly stir to remove any air bubbles.
- 2.
- If the mixture is not completely smooth, pour through a strainer and then divide evenly between the ramekins.
- Chill until cold and set, at least 2 hours or overnight.
- Serve with a dusting of cocoa powder, whipped cream and/or a sprinkle of nuts, coconut or chocolate curls.
