Recipe information
Yield
Makes 2 1/2 cups
Ingredients
1/4 cup plus 2 tablespoons sugar
1/4 cup cornstarch
Pinch of coarse salt
1 ounce unsweetened chocolate, chopped
1 cup half-and-half
3 large egg yolks
1 large whole egg
1 cup hot strong coffee
1 tablespoon unsalted butter
Preparation
Step 1
Prepare an ice-water bath; set aside. In a large heatproof bowl set over a pan of simmering water, combine the sugar, cornstarch, and salt. Add the chocolate, half-and-half, egg yolks, and egg; whisk until the chocolate is melted, about 3 minutes. Slowly add the coffee, whisking constantly.
Step 2
Cook, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 2 to 3 minutes. Remove from heat; stir in the butter. Place the bowl in the ice bath; stir occasionally until the mixture is cool. Store in an airtight container at room temperature up to 1 day.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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