ESPRESSO DESSERT RECIPES RECIPES

Steps:

• Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.
• In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
• Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
• In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.

Steps:

• Line an 8"x8" pan with aluminum foil and set aside.
• In a medium saucepan over medium heat, combine all ingredients. Stir continuously until chocolate chips are fully melted.
• Remove from heat and transfer to a the lined pan and spread it evenly.
• Refrigerate for 3+ hours or until fudge is completely firm.
• Remove fudge from pan and slice into pieces before serving.