No matter how full I am from a meal, I always seem to have room for dessert.
I can be stuffed to the gills, and still find space for a little something sweet.
Even though I think I’m happy to end with the cheese course and the last of my wine, I’ve always got one eye on the dessert menu.
Some people might call it gluttony…
I like to see it as true dedication to my art.
For the Mocha Custard:
200ml thickened cream, plus 50ml extra
100g dark chocolate (70% cocoa solids), finely chopped
2 egg yolks
1 teaspoon vanilla extract
2 tablespoons cooled espresso
Dark chocolate shavings
Make the Mocha Custard:
Preheat the oven to 170°C.
Put the cream into a saucepan and bring to simmering point over a medium-low heat. Add the chocolate and stir until melted. Remove the pan from the heat, add the extra 50ml of cold cream, stir and set aside to cool.
Whip the egg yolks and sugar with an electric beater for about 5 minutes, or until they are pale and fluffy. Fold in the chocolate cream and then add the espresso and fold until incorporated.
Divide the mixture among 4 x 150ml capacity ramekins. Put the pots into a high sided baking dish. Make a water bath by pouring boiling water into the dish until it comes halfway up the sides of the ramekins. This will help the custard bake gently and evenly, giving you a silky texture. Bake on the bottom shelf of the oven for 20-25 minutes, or until just set around the edges. They should come out of the oven with a slight wobble in the middle.
Remove from the water bath and leave to cool completely. Transfer to the refrigerator to chill for at least 4 hours before serving.
Dollop a tablespoon of creme fraiche on top of each custard and finish with a sprinkling of chocolate shavings.
slightly adapted from here