Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

50 g Dark chocolate
75 ml Double cream
100 ml Milk; plus...
2 tb Milk
4 tb Sugar
1 ts Instant coffee powder
2 lg Egg yolks
1 Whole egg

This recipe is a hit. Dark, velvety chocolate pots that melt in the
mouth and flavours that linger on the palate. Truly delicious.

Melt the chocolate in a bowl set over simmering water. In a heavy
saucepan combine the cream, milk and 2 tbs of the sugar. Bring to the
boil, stirring. In a small bowl combine 2 tbs of milk with the coffee
powder and stir into the milk mixture with the chocolate.

Beat the egg yolks with a whole egg and the remaining sugar until well
blended. Add the milk mixture in a stream, whisking all the time.
Pour into three ramekin dishes and set in a pan of water. Cover with
foil and bake at 170 degrees C / 325 degrees F / gas 3 for 20-25
minutes or until just set. Remove and cool for 5 minutes. Uncover and
cool completely. Chill for at least 3 hours or overnight. Garnish
with a dollop of cream just before serving.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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