Time for a dessert recipe that I can incorporate coffee into! This is a great rich dessert that my family likes -I think you’ll like it too! The combination of the vanilla bean, bittersweet chocolate with the rich coffee with fruit undertones will make you wish you had bigger ramekins!
- 1 cup freshly brewed, double strength coffee. (I used some great Columbian coffee that I roasted earlier in the week!)
- 1 whole Vanilla Bean (Madagascar or Tahitian)
- 2 cups Heavy Cream
- 6 oz Bittersweet Chocolate (I used Ghiradelli chips)
- 1/2 cup sugar
- 6 egg yolks at room temperature. (4 ounces)
A note about egg yolks- We have our own flock of chickens and the eggs we get can range from small to jumbo size! To keep our recipes consistent we weigh our egg yolks. The average yolk weighs .67 oz (20 grams) so this recipe would take 4.02 oz (114 grams)
Preheat oven to 325f
In saucepan, bring coffee, sugar and vanilla bean (split lengthwise) to a simmer. Cook for 10 minutes. Remove from heat and allow to cool.
In second pan, bring cream to a boil, remove from heat and then stir in chocolate. (This stuff looks like be best hot chocolate on the planet!)
Remove vanilla bean and then use your best tempering technique to combine the eggs, coffee and chocolate mixes. Strain and pour into 9 4oz ramekins. Cover ramekins individually with foil and bake for 45 minutes in a water bath.