Photo by Iuliia Nedrygailova
SERVES 4
1¾ cups heavy cream
1¼ teaspoon plain gelatin
2 tablespoons sugar
Pinch, kosher salt
1 teaspoon espresso powder
1 teaspoon coffee or vanilla extract
4 ounces bittersweet chocolate, finely chopped
Shaved chocolate, for garnish
Ground chocolate, for garnish
Coat four 6-ounce ramekins with cooking spray. Pour ¼ cup cream into a small bowl and sprinkle the gelatin over it. Let stand for 10–15 minutes until softened. Place the bowl in a larger bowl of hot water and stir until gelatin dissolves.
Into a medium saucepan, over medium heat, add remaining cream, sugar and salt and bring just to a boil—but not boiling. Stir in espresso and coffee or vanilla extract. Remove from heat, add chocolate and whisk until smooth. Add the gelatin mixture and stir until well blended.
Pour mixture through a fine sieve or strainer into a large measuring cup or bowl with a spout. Divide the mixture evenly among the ramekins and let cool to room temperature. Cover and refrigerate until set, about 4 hours or overnight. Serve in the ramekins or invert onto individual serving dishes. For easier removal, dip the ramekins into a bowl of hot water for about 5 seconds. Garnish with shaved chocolate pieces and sprinkle with ground chocolate.
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