Chocolate Espresso Puddings

6 ingredients
3 steps

Ingredients

  • 1 1/4 cups heavy cream
  • 7 oz dark chocolate, chopped
  • 4 None egg yolks
  • 1/4 cup granulated sugar
  • 1/4 cup espresso
  • None None biscotti, to serve

Directions

  1. 1
    Bring heavy cream to a boil then remove from heat. Pour over chocolate and stir until melted. Let cool slightly.
  2. 2
    Whip egg yolks and sugar until thick and pale. Add cooled chocolate mixture and espresso. Stir until smooth. Distribute between 6 - 8.5 oz cups and firmly tap on work surface to remove any air bubbles. Chill for 3 hours, or until set.
  3. 3
    Serve with biscotti.

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