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.
Ingredients
1 1/2 cups organic heavy whipping cream
Pinch salt
1/4 cup tightly packed dark brown sugar
2 teaspoons vanilla extract
1 tablespoon instant espresso coffee dissolved in 2 tablespoons hot water
3 ounces unsweetened chocolate, chopped
5 ounces bittersweet chocolate, chopped
Whipped cream for garnish
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.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.