Serves 4. Best paired with Quinta do Crasto Late Bottle Vintage Port. Recipe by Zach White, Executive Chef at The Order. From our March 2016 Cooking Class.
1 pint heavy cream
1 cup whole milk
8 ounces Askinosie Dark Chocolate
6 egg yolks, beaten
1 ounce ground espresso from The Coffee Ethic
½ cup sugar
2 tablespoons pure vanilla extract
½ teaspoon plus ⅛ teaspoon of salt
In large saucepan, add all ingredients except egg yolks and bring to just below a simmer, stirring regularly. Steep espresso and melt chocolate without simmering to avoid scorching. Once melted, strain mixture through a fine-mesh chinois and whisk into egg yolks, mixing slowly to avoid scrambling. Put 5- to 6-ounce ramekins in a cake pan and fill to ¼-inch below rim. Pour hot water in pan to create a water bath. Cover with foil and bake at 300°F for 45-55 minutes until firm. Refrigerate until set. Serve chilled.