Serves four and doubles easily.
Rich, rich, rich and so intense, go for broke on this dessert and use Valrhona's 71% bittersweet chocolate. Serve in little ramekins or demitasse cups, topped with whipped cream. Pour dark roast coffee to sip with the spoon sweet. Make up to 2 days ahead.
1. In a heavy saucepan combine the cream, salt, sugar, vanilla and coffee. Heat over medium until bubbles form around the rim of the cream.
2. Take the pot off the heat and whisk in the chocolates until the cream is smooth. Pour into ramekins or demitasse cups. Cool to room temperature, then cover and refrigerate.
3. Serve close to room temperature, topped with dollops of cream.
Lynne's Academy Award TV-Tray Dinner Menu
Crouching Tiger, Hidden Dragon Popcorn
Copyright © 2001 Lynne Rossetto Kasper.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.