3 ounces (approximately 1/2 cup chopped or chips) bittersweet chocolate (60%)

2 tablespoons freshly brewed espresso

2 egg yolks, lightly whisked to just break yolk

1 tablespoon pure vanilla extract

1 cup whipping cream

1 tablespoon powdered sugar

Optional garnish:

fresh whipping cream

chocolate shavings

Method:

1.   Place 6, 4-ounce ramekins in the refrigerator to chill.

2.   In a medium heatproof bowl set over a saucepan with simmering water, add chocolate chips and espresso. Using a spatula, mix to combine until chocolate has just melted and the texture is velvety smooth and shiny, approximately 2 minutes.

3.   Temper a small portion of chocolate mixture into egg yolks and stir to combine. Once combined, add yolk mixture to chocolate mixture over simmering water, and while stirring, allow to thicken, approximately 2 minutes.

4.   Remove from heat and add vanilla. Place over an ice bath and while occasionally stirring, allow to quickly cool.

5.   Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, or alternatively using a hand whisk, whisk whipping cream on high speed until soft peaks form, approximately 2 – 3 minutes. Add powdered sugar and continue whisking until stiff peaks form, another 2 minutes.

6.   Gently fold 1/3 of whipping cream into chilled chocolate mixture and combine until evenly incorporated. Add remaining whipping cream and combine until completely and evenly combined.

7.   Evenly divide among the 6 chilled ramekins and place in the refrigerator until set and cold, approximately 2 – 4 hours.

8.   Serve in the ramekins with fresh whipping cream and shaved chocolate to garnish.

Kitchen Note:  Feel free to substitute semisweet chocolate for bittersweet for a little more sweetness.  Also, consider using peppermint or orange extract in place of the vanilla for a little variation.