Calling all chocoholics! Time to take a break from the resolutions and indulge yourselves (and those around you) in a treat this weekend. Creamy rich with a real chocolate hit, a small portion is all you need to satisfy that craving for good chocolate. This recipe multiplies well and can be made the day before serving.
- 6 oz (180 g) best-quality bittersweet chocolate, finely chopped
- 4 cups (1 L) heavy cream
- 1 tbsp (15 mL) dark roast brewed coffee
- Pinch sea salt
- 6 egg yolks, preferably free-range
- 1/2 cup (125 mL) packed golden brown sugar
- Softly whipped cream (optional)
Preheat the oven to 325°F (160°C).
In a heavy saucepan, heat the chocolate, cream, coffee and salt over low heat until chocolate melts. Remove from heat and whisk until smooth. Set aside to let cool slightly. In a bowl, whisk together the egg yolks and sugar. Gradually whisk the warm chocolate cream into the egg mixture.
Strain into eight 4 or 5oz (125 or 150 mL) ramekins. Place the ramekins in a large ovenproof dish. Carefully pour enough hot water into pan to come halfway up the side of the ramekins. Carefully place in the oven and bake until set but still jiggly in the centre, about 45 minutes. Remove ramekins from water bath and refrigerate for at least 2 hours or until chilled or for up to 48 hours. Serve with softly whipped cream, if desired.