- 4 egg yolks
- 1 1/2 cups plus 3/4 cups whipping cream
- 3/4 cup water
- 3 tablespoons gelatin
- 2 tablespoons freeze dried coffee
- 4 tablespoons cocoa powder - better, 2 TBSP milk chocolate cocoa powder, 1 TBSP medium ("red") cocao powder, 1 TBSP dark (black) cocoa powder.
- (optional) 2 tablespoons date syrup
- (optional) 1 teaspoon vanilla
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Directions
1) Put 3/4 C of cold water in small saucepan, add the gelatin, let sit for 15 mins. Then turn on the stove to the lowest setting. Once the gelatin has dissolved and the liquid is clear, add the 3/4 C whipping cream.
2) When hot (it'll form a skin) use a whisk to get rid of the skin. Sift the cocoa powders into a bowl and add enough of the hot liquid to make a thick paste. Stir until smooth then return all of it back into the saucepan. Let it simmer until the cocoa has bloomed and becomes thick. When it has add the coffee powder and stir with a whisk until dissolved. Let it get hot again, it'll first form a skin then the skin will inflate, then it's ready to use.
3) Beat the egg yolks until lemon yellow. You'll need another person to help here as it takes 4 hands. Whisk the egg yolks quickly while somebody else pours the chocolate custard through the sieve using a spatula to force any lumps through the sieve. You need to stir the eggs very quickly to the chocolate custard doesn't cook them.
4) If you're adding date syrup and vanilla, add it now and stir well.
5) It should be as thick as custard now, if it's not and doesn't coat a spatula, clean the pan and pour it back in and cool over the lowest setting until it thickens and does coat a spatula. Let stand until slightly warmer than room temperature.
6) Beat the 1 1/2 C whipping cream until stiff. Fold in the chocolate custard with a spatula, mix well, pour into 8 ramekins. Put in the fridge covered, overnight.
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