I made this for the tiramisu domes, where it matches perfectly with a mascarpone mousse. I can however eat a whole bowl of this on the go.
- 150gr heavy cream
- 75ml espresso, cold
- 2 egg yolks
- 20gr sugar
- pinch of salt
- 60gr milk chocolate chips
- 2.5 sheets of gelatin (4gr)
- 20ml water
Combine the cream, espresso, egg yolks, sugar and salt in a thick based sauce pan.
Heat the mixture while stirring constantly. The mixture has to thicken. If you drag your finger through the back of the spoon used to stir, it should give a clean valley.
Meanwhile, soak the gelatine in the water for 5 minutes.
Take the custard off the flame. Stir in the chocolate, then stir in the gelatine plus water.
Pour in moulds or cups.