Prepare the Custard Base: In a saucepan, whisk together Heavy Cream, Whole Milk, Granulated Sugar, Egg Yolks, and Salt.
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
Remove from heat and immediately pour the custard through a fine-mesh sieve into a bowl. Stir in chopped Dark Chocolate until melted and smooth.
Stir in Espresso Powder and Vanilla Extract.
Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours, or preferably overnight.
Once chilled, pour the custard into a blender and blend on high speed until light and airy, about 30-60 seconds.
Pour into glasses and serve immediately.
Ingredients
2
1 cup240 mLHeavy Cream
1/2 cup120 mLWhole Milk
1/4 cup60 mLGranulated Sugar
22Egg Yolks
1/4 tsp1.25 mLSalt
4 oz115 gHigh-Quality Dark Chocolate (70% cacao), chopped
1 tsp5 mLEspresso Powder
1/2 tsp2.5 mLVanilla Extract
Equipment
Saucepan
Whisk
Fine-Mesh Sieve
Bowl
Plastic Wrap
Blender
Measuring Cups
Measuring Spoons
Glasses
Instructions
Prepare the Custard Base: In a saucepan, whisk together Heavy Cream, Whole Milk, Granulated Sugar, Egg Yolks, and Salt.
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
Remove from heat and immediately pour the custard through a fine-mesh sieve into a bowl. Stir in chopped Dark Chocolate until melted and smooth.
Stir in Espresso Powder and Vanilla Extract.
Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours, or preferably overnight.
Once chilled, pour the custard into a blender and blend on high speed until light and airy, about 30-60 seconds.
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