Ingredients:
12 oz bittersweet chocolate in chunks (I used 3 bars of Ghirardelli 60% Cacao)
¼ cup flavored coffee
1 strawberry (this is used for a bit of extra flavor so if you don’t want it, don’t use it)
¼ teaspoon vanilla paste
¾ cup whole milk
4 large egg yolks
2 Tablespoons sugar
A pinch of salt
2 cups whipping cream (with extra to whip for the top)
Warm chocolate with coffee, strawberry, and vanilla until chocolate begins to melt. Set aside. Warm milk in a saucepan but don’t boil. In a small bowl whisk egg yolks, sugar, and salt until mixed. Pour a little bit of the warm milk into the egg mixture and stir, then place full egg mixture into rest of milk. Stirring continuously, heat on low until milk and eggs begin to thicken. (This is the hardest part because you don’t want it too thick. I moved the pan to the side and waited until the mixture began to film on the sides. Meaning the milk didn’t drip down. Hope that makes since, it was a guess on my part too, but it ended up forming just fine).
Once milk and eggs have thickened pour over top chocolate. Whisk until smooth. Set aside to cool briefly. Whip cream until lightly formed. When chocolate mixture is cool, but not set, fold in whip cream—1/4 mixture at a time. Fold until there is no white showing. Place in fridge for at least three hours to form (moose can be in the fridge for up to three days). Serve in your favorite dessert dish topped with a spoonful of whip cream and any fruit you like if desired.
