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Coffee Pudding with Chocolate Sauce

Source of Recipe

Niki


List of Ingredients

3 egg yolks
1/2 cup sugar
1 1/4 cups milk
1 envelope plain gelatin
1/2 cup espresso coffee
1 cup heavy cream

For chocolate sauce:
7 ounces bittersweet chocolate
1 ounce unsalted butter
1/4 cup hot espresso coffee




Recipe

In a saucepan (heavy bottomed) beat the egg yolks with the sugar until
white. Bring the milk to a boil and little by little stir it into the egg
mixture. Put the saucepan over low heat and constantly stirring, bring to a
boil. Remove from heat and add the gelatin, previously soaked in 1/4 cup of
cold water. Add the espresso coffee and set aside to cool. Whip cream until
it peaks. Little by little, add the coffee mixture to the whipped cream.
Line a 9 by 4 inch rectangular mold or loaf pan with plastic wrap and pour
the mixture into it. Refrigerate for several hours until it's completely
chilled. Invert onto a serving dish and take out of mold. To make the
chocolate sauce: Melt the chocolate in a double boiler with the butter.
Add the hot espresso. When the chocolate has melted, remove from heat and
cool until lukewarm. If the sauce is too thick, add milk or cream (just a
little). Makes 8 to 10 servings.