Place chocolate chips, egg yolks, ground coffee, and vanilla extract in a blender. Cover and blend until well combined.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Make sure to use BLK & Bold coffee in this chocolatey and decadent dessert.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee semisweet chocolate baking chips | ||
| 2 pasteurized large egg yolks | ||
| 1 ½ tbsp. Blk & Bold dark roasted ground coffee | ||
| ½ tsp. vanilla extract | ||
| ¾ c. Hy-Vee heavy whipping cream | ||
| ¼ c. Hy-Vee frozen whipped topping, thawed | ||
| Zöet 57% cacao dark chocolate bar, grated, for garnish | ||
| Hy-Vee dark chocolate espresso beans, for garnish |
Things To Grab
- Blender
- 2-cup microwave-safe glass measuring cup
- 2 (8-oz.) glass mugs or ramekins
- Wax paper heart-cut out template
- Grater
Directions
Hyvee Culinary Expert Tip
Consuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Microwave heavy cream in a 2-cup microwave-safe glass measuring cup on HIGH for 1 to 1 1/2 minutes or until boiling. With blender running, slowly pour in hot cream; blend until smooth.
Divide mixture among 2 (8-oz.) glass mugs or ramekins. Refrigerate 3 hours or until serving.
To serve, spread 2 tablespoons whipped topping on top of each. To garnish, placing a heart-shape cut-out template slightly above the cream, sift grated chocolate over template, if desired. Or, garnish with chocolate espresso beans.
Nutrition facts
Servings
610 Calories per serving
Amounts Per Serving
- Total Fat: 51g
- Cholesterol: 290mg
- Sodium: 100mg
- Total Carbohydrates: 33g
- Protein: 11g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 10%
0%
Potassium 6%