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
- 30g caster sugar
- 2 tablespoons cooled espresso
- Creme fraiche
- 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