Servings: Serves 10
- 4 ounces good-quality bittersweet or semisweet chocolate , coarsely chopped
- 1 cup heavy or whipping cream
- 1/2 cup milk
- 4 large egg yolks
- 1/4 cup sugar
- 1/2 pint fresh raspberries
- 1 quart vanilla ice cream
Place chocolate in a medium bowl. In a small saucepan, bring cream and milk just to boil. Add to chocolate; whisk until mixture is smooth and chocolate is melted. Refrigerate 30 minutes.
Meanwhile, preheat oven to 350°. Place 10 espresso (or other small) cups in a large roasting pan.
In a large bowl, whisk together yolks and sugar until blended but not foamy. Gradually whisk in chocolate mixture until blended. Strain custard through a sieve set over a large glass measuring cup.
Pour a scant 1/4 cup 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 until custards are set in center, about 35 to 40 minutes. Transfer custards to a cooling rack; cool to room temperature, then refrigerate at least 1 hour. Top with raspberries and ice cream. Makes 10 servings.