Ingredients
Method
1.Place the cream in a saucepan and heat until just boiled.
2.Place the chocolate into a bowl, add the cream and stir until melted. Cool slightly.
3.Beat the egg yolks with the sugar until thick and pale. Stir in the chocolate mixture.
4.Add espresso and stir until smooth.
5.Divide the mixture between 6 x 1/2 cup (125ml) capacity cups or pots.
6.Tap firmly on the bench to remove any air bubbles, then refrigerate for 3 hours or until set.
7.Serve with crostoli on the side.