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Prep Time
5 Mins
Cook Time
14 Mins
Chill Time
2 Hours
Yield
Makes 8 servings
Photo: Iain Bagwell; Styling: Kristen Shelton Fielder

How to Make It

Step 1

Heat first 3 ingredients in a medium saucepan over medium-low heat until hot.

Step 2

Whisk egg yolks until smooth. Gradually whisk 1/2 cup hot milk mixture into egg yolks; gradually whisk egg mixture into hot milk mixture. Cook over medium heat, stirring constantly, 10 minutes or until slightly thickened. (Thermometer should register 160°.) Add chocolate and coffee, stirring until smooth and well blended.

Step 3

Pour chocolate mixture into 8 espresso cups; refrigerate 2 hours or overnight. Garnish, if desired.

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