Sarah Beth Tanner's recipe incorporates Hacienda San Jose's exquisite dark chocolate into a easy dessert that sure to impress.Author: Sarah Beth Tanner
- 1 cup heavy cream (plus more to whip for topping)
- 3 egg yolks plus 1 egg white, room temperature
- 1 cup Hacienda San Jose Dark Chocolate, chopped
- 3 Tablespoons sugar (or to taste)
- Pinch of salt
In a food processor, pulse chocolate, sugar and salt until mixture resembles fine gravel.
Add eggs yolks and egg white and pulse to combine.
Heat cream in a microwave in 20 second bursts until scalding hot.
Slowly pour cream into food processor while pulsing mixture.
Taste and adjust sweetness as needed. Scrape sides of processor bowl and continue pulsing for 30 seconds.
Pour chocolate mixture evenly into 4 small bowls.
Refrigerate for 1 hour or until set.
Allow to return to room temperature before serving.
Serve garnished with freshly whipped cream and fresh berries.