1 pound semi- or bittersweet chocolate chips
6 large egg yolks
3 tablespoons brewed espresso (or 2 tsp instant espresso powder)
½ cup sugar
1 ½ cup heavy cream
2 ½ cup heavy cream
4 tablespoons sugar
Put the chocolate chips in a large stainless steel bowl.
In a heavy duty saucepan, whisk together the first ½ cup sugar and egg yolks. Add the first 1 ½ cups of heavy cream and the espresso. Cook over medium heat, stirring constantly, until the mixture thickens and registers 175°F on an instant read thermometer. Pour this mixture over the chocolate chips (using a fine strainer if you have one). Whisk to combine and cool slightly – it should be still warm to fold in the heavy cream.
Whip the second 2 ½ cup heavy cream and 4 Tbsp. sugar to just before stiff peaks. Fold into the chocolate mixture, being careful not to overmix, until just combined. Spoon into desired dishes and refrigerate until set.
Garnish with chocolate covered espresso beans and whipped cream if desired.
