Chocolate Espresso Puddings - cooking recipe

Ingredients

1 1/4 cups heavy cream
7 oz dark chocolate, chopped
4 None egg yolks
1/4 cup granulated sugar
1/4 cup espresso
None None biscotti, to serve

Preparation

Bring heavy cream to a boil then remove from heat. Pour over chocolate and stir until melted. Let cool slightly.
Whip egg yolks and sugar until thick and pale. Add cooled chocolate mixture and espresso. Stir until smooth. Distribute between 6 - 8.5 oz cups and firmly tap on work surface to remove any air bubbles. Chill for 3 hours, or until set.
Serve with biscotti.