Mother’s Day is around the corner. If you’re looking for a special dessert to please your mom this is it. At least that’s what I would love in front of me.
3 egg yolks
1/4 cup Javamelts Mocha Flavored Sugar
1 ½ cup heavy cream or (1 cup heavy cream and ½ cup milk)
6 oz dark chocolate
1 tsp vanilla
Pinch of salt
1 cup heavy cream
2 tbsp Javamelts Mocha Flavored Sugar
Preheat oven at 300 F degrees.
In a bowl add the egg yolks with sugar and pinch of salt. Whisk well until sugar dissolves.
Pour heavy cream in a saucepan and bring it to a simmer in medium heat. Do not boil the cream.
Remove from the heat and add the chopped dark chocolate into the warm cream and combine until chocolate melts completely.
Slowly add the chocolate mixture into the eggs and whisk until custard is smooth.
Prepare a baking dish with 4 ramequins (3.5” size)
Strain custard through a fine mesh sieve into each ramequin.
Cover each ramequin or the entire pan with aluminum foil.
Bake for 35-40 minutes until the custard is set but still jiggly in the middle.
Refrigerate for 4-6 hours.
In a bowl whip the heavy cream with the sugar until stiff peaks.
Add a tbsp of freeze-dried raspberries or raspberry puree into the whipped cream.
Serve a dollop of whipped cream into each ramequin. Shave or grate some chocolate.
Recipe and photo credit: Albana Shkupi @theuncomplicatedcheft