Place chocolate chips, egg yolks, ground coffee, and vanilla extract in a blender. Cover and blend until well combined.
Make sure to use BLK & Bold coffee in this chocolatey and decadent dessert.
Servings and Ingredients
|½ c. Hy-Vee semisweet chocolate baking chips|
|2 pasteurized large egg yolks|
|1 ½ tbsp. Blk & Bold dark roasted ground coffee|
|½ tsp. vanilla extract|
|¾ c. Hy-Vee heavy whipping cream|
|¼ c. Hy-Vee frozen whipped topping, thawed|
|Zöet 57% cacao dark chocolate bar, grated, for garnish|
|Hy-Vee dark chocolate espresso beans, for garnish|
Things To Grab
- 2-cup microwave-safe glass measuring cup
- 2 (8-oz.) glass mugs or ramekins
- Wax paper heart-cut out template
Hyvee Culinary Expert TipConsuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Microwave heavy cream in a 2-cup microwave-safe glass measuring cup on HIGH for 1 to 1 1/2 minutes or until boiling. With blender running, slowly pour in hot cream; blend until smooth.
Divide mixture among 2 (8-oz.) glass mugs or ramekins. Refrigerate 3 hours or until serving.
To serve, spread 2 tablespoons whipped topping on top of each. To garnish, placing a heart-shape cut-out template slightly above the cream, sift grated chocolate over template, if desired. Or, garnish with chocolate espresso beans.
Amounts Per Serving
- Total Fat: 51g
- Cholesterol: 290mg
- Sodium: 100mg
- Total Carbohydrates: 33g
- Protein: 11g