3/4 cup heavy cream 6 ounces semisweet chocolate, grated 2 tablespoons dark rum 2 tablespoons strong black coffee 2 eggs
Heat cream.
In food processor, with machine running, combine chocolate, eggs, coffee and rum.
Scrape down sides of work bowl.
Again with machine running, pour hot cream through tube and process until chocolate is melted.
Pour into ramekins, demitasse cups or chocolate pots. Refrigerate until set or freeze for one hour.
The success of this recipe depends on the use of top quality chocolate.
300 ml cream 150 gm dark chocolate, chopped 1 tbsp strong coffee 2 egg yolks
Place cream, chocolate and coffee in a heatproof bowl and melt, either in a microwave or over a saucepan of simmering water. Whisk until smooth. Whisk in egg yolks.
Divide mixture between six serving pots and refrigerate for at least 4 hours or until set.
To ensure quick, even melting, chop chocolate into small pieces before melting.
Serves 6
Note: I used couverture chocolate, and it was too bitter - semisweet is much better!