This recipe, from August 1963, was described as a "company dessert." With 1 cup sugar as well as semisweet chocolate, it was far too sweet for today's tastes. This version swaps in bittersweet chocolate, uses less than 1/3 cup sugar, and adds a dash of coffee. And it's still great for company!
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- Yields:
- 8
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 306
Ingredients
- 4 oz. semisweet chocolate
- 2 oz. bittersweet chocolate
- 2 large egg yolks
- 1 1/2 tsp. instant espresso powder
- 5 tbsp. granulated sugar
- 1 1/2 c. heavy cream
Directions
- Step 1Place the semisweet and bittersweet chocolates in a microwave-safe bowl. Melt according to package directions. Let cool slightly.
- Step 2Meanwhile, in a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons granulated sugar, and 1/2 cup cream. Cook over medium heat, stirring constantly, until the mixture lightly coats the back of a spatula (do not let the mixture simmer or boil), 2 to 3 minutes.
- Step 3Scrape the egg mixture into the cooled chocolate and whisk to combine. Refrigerate until cooled, about 25 minutes.
- Step 4Using an electric mixer, beat together the remaining cup cream and tablespoon sugar in a medium bowl until stiff peaks form. In two additions, fold the whipped cream into the chocolate mixture. Divide among serving dishes and refrigerate for at least 20 minutes before serving.
- Step 5Sprinkle with shaved chocolate before serving, if desired.
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