Ingredients
- 2 cups milk, half and half, or alternative milk of your choice
- 4 egg yolks
- Tiny pinch of salt
- Teaspoon espresso powder or instant coffee (optional)
- Tablespoon malted milk powder (also optional but so good!)
- Tsp vanilla extract
- 1 cup chopped chocolate or chips (I used a blend of bitter and semi, but use what you have/like.)
- 1 tablespoon butter, diced into very small pieces
Instructions
- Whisk yolks in medium bowl and set aside
- Place milk, espresso powder, malt powder, and salt in medium saucepan and bring to just below a simmer. You’ll see steam, but you don’t want bubbles.
- Working quickly, slowly drizzle one ladle of hot milk into yolks while whisking constantly. Repeat with two more ladles.
- Now pour the yolk mixture back into the saucepan and heat over medium heat for about 5-10 more minutes as you stir constantly with a wooden spoon. You’re not looking for thickness, just to heat the egg yolks and get a more velvety texture. Don’t let it boil.
- Next, remove from heat and add chocolate and vanilla and stir until chocolate is melted.
- Then whisk in butter pieces until completely combined.
- Pour mixture into ramekins, small jars, bowls, whatever you want! Mine made 4 larger servings, but if this was part of a dessert buffet, you could make them teeny tiny and serve in espresso cups or little egg cups (hello, perfect for Easter!).
- Place in fridge to set for 4-6 hours.
- Top with whipped cream and sprinkle with crushed mini eggs or Easter m&m’s.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: stovetop
- Cuisine: French