This French classic has been around since the 17th century. By adding espresso, you take the already decadent dessert to a whole new level. The perfect ending to any meal.
Preheat oven to 325°F.
Heat the whipping cream in a saucepan and bring to a simmer. Add the half and half cream and heat through. Turn heat off.
In a bowl, whisk the egg yolks until pale. Add sugar, vanilla and cocoa and continue to whisk until the sugar is dissolved. Slowly whisk in half of the cream mixture.
Pour the remaining cream over the chocolate pieces and stir until the chocolate is melted.
Combine both the egg/cream and cream/chocolate mixture. Stir until well combined. Add the shot of espresso.
Pour the mixture into six, four ounce ramekins.
Place the ramekins in a shallow baking dish. Pour boiling water so that it comes halfway up the sides of the ramekins.
Bake for about 35-40 minutes until the custards are almost set. Remove from the oven and let them cool. Refrigerate for several hours before serving.
Garnish with whipped cream.
6 servings