5 large egg yolks (save separated egg whites for another use)
1/4 cup granulated white sugar
1 3/4 cup heavy cream
1/2 cup half and half
10-ounces bittersweet or semisweet chocolate chips
1 tsp vanilla extract
1 tsp espresso powder (optional)
whipped cream as needed to serve (optional)
ground cinnamon for garnish (optional)
Separate 5 large eggs, adding just the yolks to a mixing bowl, and add 1/4 cup white granulated sugar and a pinch of salt and whisk that for a minute or two.
Then add 1 3/4 cup heavy cream and 1/2 cup half and half and gently whisk that to combine.
Next, add one 10-ounce bag of bittersweet or semisweet chocolate chips to another large mixing bowl and add 1 tsp vanilla extract and 1 optional tsp of espresso powder and place a mesh strainer on top.
You'll need a HEAVY BOTTOMED stainless steel pot for this and the most important part about this recipe is staying extremely focused while you're cooking the custard....making sure not to let the eggs curdle.
Add the heavy cream and egg mixture to the pot, turn the heat to medium and use a wooden spoon to CONSTANTLY stir the custard in a figure eight motion until it thickens up enough to coat the back of the spoon.
You may want to turn the heat down a bit as it starts to thicken and, once it does coat the back of the spoon, immediately pour the custard through the strainer into the chocolate chips.
Give that a couple of minutes and then use a whisk to combine the custard and chocolate.
Then divide it equally into 8 cups and place it into the fridge for 3 - 4 hours to set up.
Then serve it up with a dollop of whipped cream and a sprinkling of ground cinnamon.
I can't express enough how crucial it is to pay attention and turn the heat down a bit as you are cooking and thickening up the custard.
You'll be able to draw your finger through the custard on the back of the spoon and leave a clear trail that doesn't fill back in when the custard is done.
If the custard seems to start curdling a little bit, immediately take it off the stove continuing to stir it to mix.
Seal each cup with plastic wrap after it has chilled so it doesn't develop a skin on top of the custard.