- 2 cups heavy cream
- 1 teaspoon instant espresso powder
- ¾ cup semi-sweet chocolate chips
- 6 egg yolks
- 2 tablespoons honey
- Dash of salt
Prepare an ice bath by filling a stainless steel or ceramic bowl with ice and water, in a proportion roughly at 1/3 ice and 2/3 water. Set aside. Heat the cream, espresso powder and chocolate chips in a medium saucepan over medium-low heat, stirring occasionally. Beat together the yolks, sugar and salt until smooth. Set aside. When the cream mixture has come to a simmer, add (in stages, in very small amounts) the warm cream and whisk it well. When all of the cream is incorporated into the egg mixture, pour it back into the saucepan and warm it until it thickens to a nappe (this is when it can coat the back of a spoon). Remove from stovetop to the ice bath and stir to cool. Spoon into small cups and place in the refrigerator to chill. Serve when firm, 20 minutes-1/2 hour. Top with whipped cream, if desired. Serves 4-6.