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Ingredientes
- 3 cups whipping cream
- 12 ounces semisweet chocolate
- 1 tablespoon instant espresso powder
- 10 egg yolks
- 3 tablespoons coffee liqueur
- 8 teaspoons sugar
- 1/2 cup whipped cream
- fresh raspberries for garnish
Direcciones
- Stir cream, chocolate and espresso powder in top of double boiler over simmering water until mixture is smooth. Blend yolks and liqueur in large bowl. Whisk in half of chocolate mixture. Return mixture to double boiler and stir until thickened, 10 to 15 minutes. Strain into bowl. Divide mixture among 3/4-cup size ramekins. Cover and refrigerate 3 hours.
- Preheat broiler. Sprinkle to of each custard with 1 tsp. sugar.
- Broil 2 inches from heat source until sugar caramelizes, watching carefully about 30 seconds. Refrigerate until cold.
- Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosette of cream atop each dessert. Garnish with raspberries and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 430 | |
| Calories from Fat 365 | 85% |
| Total Fat 42.59g | 53% |
| Saturated Fat 26.41g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 36mg | 2% |
| Potassium 397mg | 11% |
| Total Carbs 19.6g | 5% |
| Dietary Fiber 7.1g | 24% |
| Sugars 5.8g | 4% |
| Protein 6.73g | 11% |
