Ingredients
4ozbittersweet chocolate,or semisweet, good-quality
1cupheavy cream,or whipping
½cupmilk
4large egg yolks
¼cupsugar
1cupfresh raspberries
4cupsvanilla ice cream,(1 quart)
Preparation
Place the chocolate in a medium bowl.
In a small saucepan, bring cream and milk just to a boil. Add to chocolate; whisk until mixture is smooth and chocolate is melted.
Refrigerate for 30 minutes.
Preheat the oven to 350 degrees F. Place 10 espresso or other small cups in a large roasting pan.
In a large bowl, whisk together egg yolks and sugar until blended but not foamy. Gradually whisk in chocolate mixture until blended.
Strain custard through a 1-quart sieve set over a large glass measuring cup. Pour a scant ¼ cup of custard into each espresso cup.
Place pan with cups on center oven rack; carefully pour enough hot water into pan so it reaches halfway up sides of cups
Bake for 35 to 40 minutes, until custards are set in the center. Transfer custards to a cooling rack, then cool to room temperature.
Refrigerate for at least 1 hour.
Top with raspberries and ice cream, serve, and enjoy!
