Triple tested: Coffee and chocolate combine to create a wickedly indulgent dessert. The perfect end to a perfect dinner! Brought to you by Essentials magazine
- 600ml (1pt) double cream
- 50g (2oz) coffee beans
- 2tsp instant coffee granules
- 100g (4oz) dark chocolate
- 6 large egg yolks
- 50g (2oz) caster sugar
- Crème fraîche or whipped cream and 6 chocolate coffee beans, to serve
- You will need:
- 6 ramekins or espresso cups
Preheat oven to 150°C (300°F, gas mark 2). Place the double cream in a saucepan and heat gently. Roast the coffee beans in a frying pan for 2 mins to draw out the flavour, then add to the cream.
When the cream is hot, but not boiling, remove from the heat, add the instant coffee granules and chocolate and stir until dissolved.
Combine the egg yolks, sugar and a pinch of salt and then gradually whisk in the warm coffee cream. Strain, discard the beans and divide among the six ramekins or espresso cups.
Put them into a roasting tin and pour in boiling water, just enough to cover them halfway up. Cover with foil and cook for 35 mins. The chocolate should be just set, with a slight wobble in the middle. Remove from the water bath and chill in the fridge for a few hours. Spoon on crème fraîche or cream and top with a chocolate coffee bean and serve.
Top tip for making Chocolate mocha pots
Espresso cups are an easy way to serve a dessert and they help keep the portion size down.