Little pots of chocolate cream
- Place cream, choppped chocolate and (strong) coffee in a heatproof bowl and melt, either in a microwave or over a saucepan of simmering water. Whisk until smooth. Whisk in egg yolks only.
- Divide mixture between six serving pots and refrigerate for at least 4 hours or until set.
Tip: To ensure quick, even melting, chop chocolate into small pieces before melting.